In a mixing bowl, combine flour, ginger, cinnamon, cloves and baking powder, mix well and set aside.
Use the bowl of a stand mixer with the paddle attached or use a large mixing bowl with a hand beater.
To the mixer bowl, add softened cubed butter, beat on low speed for a few seconds to break down the butter, making it creamy.
Add sugar and beat on medium speed until well combined and creamy, approx. 30sec-1 minute.
Add egg and beat until light and fluffy.
Pour in molasses, maple syrup and white vinegar. Beat on medium-high speed until well combined, approx. 30 seconds, scraping down the sides when needed.
Add half the dry flour mixture, beat until just combined. Add remaining flour and continue beating on low speed until a soft dough begins to form, not a complete dough ball.
Turn off mixer and use your hands to incorporate into a dough disc. Wrap in plastic wrap and refrigerate for 3 hours. NOTE: Dough can also be refrigerated overnight.
Preheat oven to 190ºC (374ºF). Line a large baking tray with parchment paper, set aside.
Remove dough from refrigerator. If it’s too hard to roll out, sit at room temperature for 15-20 minutes. If dough is too soft, return to refrigerator for 30 minute intervals until firm.
Prepare a lightly floured surface/board. Lightly flour your rolling pin.
Roll out dough to approx. 3mm-4mm in thickness.
Take choice of Christmas cookie cutter and cut out shapes. Place on lined tray. Re-roll excess dough until all used up.
Place tray with cookies back into the refrigerator and cool for 15 minutes **see recipe notes for further instruction.
Remove from fridge and bake for 8-10 minutes or until lightly golden around the edges of the cookies.
Remove and cool on tray for 5 minutes.
Transfer to a wire rack to cool completely.