In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream the butter and the sugar. Beat until it gets paler and fluffier. Scrape down the sides of the bowl once or twice. 

Then, sift in the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Mix on low speed until combined.

Add the molasses and keep beating on low speed until just incorporated. At that point the dough can be a bit thick, beat on high speed until everything is well combined. 

Place the dough onto a sheet of parchment paper, divide the dough in half and form two ball. Flatten each ball and refrigerate. Let the dough chill for at least 1 hour, ideally overnight. 

Line a baking sheet and preheat the oven to 350º F/ 175º C. Unwrap the dough and place it between two sheets of parchment paper. Roll the dough ⅙” thick (4 mm) and cut out the cookies. Once baked they’re ⅕ inch thick (5mm).

For thinner cookies, roll the dough to ⅛” inch thick. If you aim to create a gingerbread house, roll it to ¼” inch thick. 

Line a baking sheet with parchment paper and place the cut out cookies. Bake for about 12 -15 minutes. Let them cool down completely before removing from baking sheet.