Use mixer to beat butter and sugar until light and fluffy. Add in dark brown sugar and molasses. Beat again until well combined.
Beat in egg and vanilla until combined, scraping down sides as needed.
In a small bowl, stir together flour, ginger, cinnamon, cloves, all spice, salt, and baking powder. Slow beat into butter mixture, about 1/2 cup a time, scraping down sides as needed.
Form dough into a large circle, about 1" in thickness, and 12" in diameter. Cover in plastic wrap and place in refrigerator for at least 2 hours.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking maps.
Flour a working surface and place dough on surface. Lightly flour top of dough and roll until about 1/4" thick. Cut out gingerbread cookies. Bake for 6-9 minutes, or until started to turn golden. Let cook on sheet for at least 3 minutes before transferring to cooling rack.