Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, ground ginger, ground cinnamon, ground cloves, ground nutmeg, salt, and baking powder.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together and is well combined.
Turn the dough out onto a lightly floured surface and gently knead it just until smooth.
Roll the dough out to about 1/4-inch thickness.
Use cookie cutters to cut out desired shapes and place them about 1 inch apart on the prepared baking sheets.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.