In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, then stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out dough to 0.25-inch thickness. Cut out shapes using cookie cutters.

Place cookies on prepared baking sheets and bake for 8-12 minutes, or until edges are lightly golden.

Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

In a medium bowl, whisk together flour, ginger, cinnamon, cloves, and baking soda. Set aside.

In a large bowl, cream together butter and brown sugar until light and fluffy.

Beat in molasses and egg until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 2 hours.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out dough to 0.25-inch thickness. Cut out shapes using cookie cutters.

Place cookies on prepared baking sheets and bake for 9-12 minutes, or until firm.

Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.