Allow vegan butter to reach room temperature for smooth mixing.

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

Cream vegan butter, molasses, and brown sugar until fluffy, then blend in vanilla.

Gradually mix dry ingredients into wet until a dough forms. Knead slightly and chill for 1 hour.

Roll dough on a floured surface, cut into shapes, and chill cutouts for 10 minutes.

Preheat oven to 350°F. Bake cookies for 11-13 minutes and cool on a wire rack.

For icing, mix powdered sugar, vanilla extract, and almond milk until smooth. Decorate cookies and let icing set.

Store cookies in an airtight container.