Gingerbread Cookies

3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tbsp ground ginger
1 1/2 tsp cinnamon
1/4 teaspoon ground cloves
1/2 tsp salt
3/4 cup packed brown sugar
1/4 cup cane sugar
1/2 cup non-dairy margarine
1/2 cup molasses
1/4 cup warm water
1 tsp vanilla

Preheat oven to 350°F and line baking sheets with parchment paper. In a medium bowl, sift or whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the brown sugar and margarine. Beat in the molasses, water, and vanilla, then add the dry mix to the wet and mix until a stiff dough forms. Transfer the dough to a sheet of wax paper, flatten into a disk, and place in a large ziploc bag. Refrigerate the dough for 2 hours (or overnight), then roll out to around 1/8" thick. Cut out the cookies with a cookie cutter and bake for 10-12 minutes. Let cool before decorating.