In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

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

Add the molasses, milk, vanilla extract, and egg to the butter mixture and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Divide the dough in half and shape each half into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.

Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface to a thickness of about 1/4 inch (0.6 cm).

Use snowflake-shaped cookie cutters to cut out shapes from the dough. Place the cookies on the prepared baking sheets.

Bake for 12-15 minutes, or until the edges are slightly golden. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Repeat the rolling, cutting, and baking process with the remaining dough.

Once the cookies are completely cooled, dust them with icing sugar to resemble snowflakes.

Serve and enjoy!