In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a stand mixer, beat softened coconut oil, brown sugar, and egg on medium speed until almost whipped.
Add molasses, and vanilla and continue to mix until well blended.
Gradually stir in dry ingredients until smooth.
If you aren't making the cookies immediately, divide dough in half and wrap each half in plastic and refrigerate. It can be stored in the fridge for up to 3 days, but needs to return to room temperature before rolling out.
Place 1 portion of the dough on a a silpat mat, or a lightly floured surface.
Sprinkle flour over dough and rolling pin.
Roll dough to about 1/4-inch thick.
Cut out cookies with your favorite cookie cutter and place cookies on baking tray about 1 1/2 inches apart.
Bake for 7-10 minutes (the lower time will give you softer cookies)
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.