Preparation

• Gather the ingredients.
• Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl. Beat butter and brown sugar in another large bowl with an electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
• Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Roll dough on a lightly floured surface to a thickness of ¼ inch. Cut into gingerbread men shapes with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.
• Bake in the preheated oven until edges of cookies are set and just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.
• Decorate cooled cookies as desired. Store cookies in an airtight container for up to 5 days.