Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
Beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses, vanilla and continue to mix until well incorporated.
Gradually add the dry ingredients, stirring until blended and smooth.
Divide dough in half and wrap them in cling wrap and let stand at room temperature for at least 2 hours. (If dough is too sticky, put the dough into the refrigerator for an hour or two.)
Preheat oven to 375º.
Line the cookie sheet with parchment paper.
Put a half of the dough on a lightly floured cutting board.
Sprinkle flour over dough and rolling pin.
Roll dough to about ¼-inch. Use additional flour to avoid sticking if needed.
Cut out cookies with the gingerbread man cookie cutter.
When placing the unbaked cookies on the cookie sheet make sure that they do not touch.
Bake at 375º for 7-10 minutes.
Take out of the oven then let the cookies cool briefly before transferring to a wire rack. Cool completely before decorating.