Step 1: Prepare the Dough

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the molasses, egg, and vanilla extract to the butter mixture. Mix until well combined.

Step 2: Combine Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
2. Once the dough comes together, shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour. This helps the flavors meld and makes the dough easier to roll out.

Step 3: Roll and Cut the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick.
3. Use cookie cutters to cut out shapes. Traditional Speculoos cookies are often cut into rectangular shapes or molded with a speculoos mold, but you can use any shape you like.
4. Place the cut cookies on the prepared baking sheet, leaving space between each cookie.

Step 4: Bake the Cookies

1. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
2. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 5: Enjoy!

Once cooled, enjoy your homemade Biscoff cookies with a cup of coffee or tea. These cookies can be stored in an airtight container for up to a week.