Preheat the oven to 375 degrees F, and line baking sheets with parchment paper

Place the vegan butter and brown sugar in a large mixing bowl, and cream together until smooth.

Scrape the bottom and sides of the bowl with a silicone spatula, add the molasses, and mix until combined.

Add the cornstarch Egg, cinnamon, ginger, salt, and cloves, and mix on medium-low speed until combined. Add about 2/3 of the flour, then mix on low speed until incorporated (the dough will look very dry and crumbly at first, but will come together after a minute or so). Add in the remaining flour, a little at a time, until the dough forms a ball and comes cleanly away from the sides of the bowl. (If the dough still seems sticky, add up to an additional 1 cup of flour, until it is smooth and easier to handle.

Roll out the dough to a thickness of 3/8-inch between 2 sheets of parchment paper, and cut shapes with cookie cutters. Transfer shapes to the prepared baking sheets, and bake for 10 to 14 minutes, or until the cookies are set around the edges and just a little softer towards the centers.