In a large bowl, sift together flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, and cloves and nutmeg. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together on medium speed butter and sugar until well combined, about 2 - 3 minutes. Add in the evaporated milk, molasses, and vanilla; mix until combined. Gradually add the flour mixture at low speed; mix until just combined. NOTE: the dough might look dry, but it's okay; just use your hands to bring the dough together in one ball.
Divide dough into two equal portions. Form each half into a round disk, and wrap in plastic. Chill in the refrigerator for at least 30 minutes, up to 4 days.
When you're ready to bake the cookies, preheat the oven to 350°F (180º C). Line a cookie sheet with parchment paper.
Roll each portion out between two sheets of parchment paper to 1/4 inch thickness. Use a cookie cutter to cut the dough into your desired shapes. Then, transfer them to the prepared cookie sheet, spacing cookies about 1 inch apart.
Bake for 7 - 8 minutes, or until slightly set. Take them out of the oven. Let them sit for 2-3 minutes over the baking sheet and then use a metal spatula to transfer cookies to a wire rack to cool completely.
Decorate as desired. Eggless Royal icing recipe here.