Sift together the whole wheat flour, baking powder, ginger, cinnamon, nutmeg, ground cloves, and kosher salt. Set aside.
In a kitchen mixer with a paddle attachment, cream the butter and sweetener together at high speed for 2 to 3 minutes.
At medium speed, beat the egg and vanilla extract into the mixture until just combined. Scrape down the sides of the bowl.
Alternate adding half of the dry ingredients with half of the molasses until it all completely incorporates.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 375°F.
Remove the dough ball from the fridge, remove the plastic wrap, and place the dough between two sheets of parchment paper.
Roll out the dough to a ¼-inch thickness.
Carefully remove the top piece of parchment paper and, using a cookie cutter, cut the dough into your desired shapes.
Place the cookie shapes on an ungreased baking sheet and top with a light sprinkle of sugar.
Bake for 7 to 8 minutes, until the bottom of the cookie develops a crust.
Allow to cool and dust with more sugar to taste.