In a large bowl, sift together first 9 ingredients: flour, cinnamon, ginger, nutmeg, cloves, cornstarch, baking powder, baking soda, and sea salt. Set aside.
In a shallow pan, melt the butter on medium heat. As soon as it's almost all melted, add the sugar and whisk well until it's fully incorporated - a few minutes of continuous whisking.
Add the molasses and vanilla and continue whisking a few times more.
Then, add liquid mixture into dry mixture and using a spatula, combine the ingredients until dough comes together fully. You may want to use your hand to help with forming the dough.
Once the dough is formed, flatten into a disc and wrap in plastic wrap. You may want to divide the dough in half to make wrapping and rolling easier. That's what I did.
Place in the fridge to chill for about 1 hour. (see Notes for explanation)
Preheat oven to 350F and remove discs from fridge and let sit on the counter for a few minutes.
Working with one disc at a time, lightly flour your work surface and roll the dough using a rolling pin to just over ⅛" thick (but less than ¼") . (see Notes for tip)
Use cookie cutters to make shapes and place on a lined baking sheet, about 1" apart.
Place pan in the preheated oven and bake for 10 minutes. (see Notes)
Remove and let cookies cool in the pan before handling.