Preheat oven to 375 deg. Line a cookie sheet with parchment paper.
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 (or butter), 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.
Place your dough on 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. Once your cookies are cool, you can decorate!
Add all ingredients to a stand mixer. Beat on medium speed for 5-7 minutes until peaks begin to form. Scoop your icing into a squeeze bottle with a small tip or a piping bag with a small tip.
You can create designs with lines and dots, or you can also create areas of smooth frosting. To do this, first outline the border, then fill in the middle and let the frosting settle until it has filled in that area. Use a toothpick to fill in any gaps by spreading the icing around, then tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
** 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.