In a mixing bowl, combine the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
In a separate large mixing bowl, use an electric mixer to beat together the softened butter, brown sugar, molasses, and vanilla until smooth and creamy, about 1 minute.
Add the dry ingredient mixture to the wet ingredient mixture in three increments, mixing well between each addition.
Divide the dough in half and shape each into a thick disk. Wrap each disk in plastic wrap and chill for at least an hour and up to 3 days.
When you’re ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
On a lightly-floured work surface, working with one portion of dough at a time, roll the dough into a circle about 1⁄8 inch thick. Use cookie cutters to shape the dough, and transfer to the prepared baking sheet, leaving space between each cookie.
Bake for 8 to 10 minutes, until firm around the edges. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Repeat with the remaining dough.
To make the frosting, combine the powdered sugar, vanilla, and 1 tablespoon milk in a mixing bowl, and beatwith an electric mixer until stiff and smooth. Add 1-2 tablespoons more milk, 1 tablespoon at a time, until the frosting is a smooth, spreadable texture.
When the cookies are cool, fill a pastry bag with frosting and decorate the cookies, or use a butter knife or offset spatula to spread frosting over the gingerbread men. Let the frosting set up and harden for a few minutes before serving or storing.
Notes
Store in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days, or in the freezer for up to 4 months.