In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses & vanilla and continue to mix until well blended.
Gradually stir in dry ingredients until blended and smooth.
Press dough into an 8x8 pan lined with parchment. (Dough should be flat and even.) Sprinkle dough with a thick layer of holiday sprinkles, using your hand to press sprinkles into the dough, making sure entire surface is covered. I love using holiday nonpareils for these as they allow for easy cutting. Chill for at least 2 hours, or up to 8 hours.
Preheat oven to 375°F. Prepare baking sheets by lining with parchment paper.
Remove parchment lined dough from the 8x8 pan and set on a cutting board. Lay a ruler at the top of the square of dough and cut about 3/4" cubes. You'll be able to cut about 8-9 rows. Turn dough and cut another 8-9 times, resulting in about 80 small cubes of dough.
Transfer TALL cubes to lined cookie sheets, leaving about 1" space between. I baked about 20 cookies at a time. Don't worry- the cubes will settle into discs and look perfect once baked!
Bake 1 sheet at a time for 7-8 minutes. Let the cookies sit on the hot tray for another 5 minutes after you take them out of the oven.