Ingredients

Method

Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.

Beat butter and brown sugar in a separate large bowl with electric mixer on medium speed until light and fluffy.

Add molasses, egg, and vanilla extract. Beat well.

Gradually beat in flour mixture on low speed until well mixed.

Press dough into a thick flat disc. Wrap in plastic wrap and refrigerate for 4 to 6 hours or overnight.

Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter.

Place 1 inch apart on ungreased baking sheets. Sprinkle with granulated sugar, if desired.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.

Cool on baking sheets for 1 to 2 minutes.

Remove to wire racks to cool completely.

Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.