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1
Sift together the flour, ginger, baking soda, cinnamon, nutmeg and a pinch of salt into a medium bowl and set aside.
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2
Put the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, 4 to 6 minutes.
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3
Add the egg, molasses, vanilla extract and egg and beat until fully incorporated.
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4
Reduce the mixer speed to low and beat in the flour until completely combined.
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5
Turn the dough out onto a work surface, flatten into a disc, wrap well with plastic wrap and chill for at least 4 hours or overnight.
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6
Preheat the oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper.
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7
Lightly dust the work surface and the top of the chilled dough with flour and roll the dough 1/4 inch thick.
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8
Cut the dough into the desired shapes and transfer to the baking sheets, leaving 1 inch between each cookie.
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9
Gather any scraps together and repeat rolling and cutting; if the dough gets too soft to work with, chill it briefly before continuing.
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10
Bake the cookies, in batches if necessary, until they are barely golden-brown around the edges and no longer glossy, 8 to 10 minutes.
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11
Let the cookies cool on the baking sheet for a few minutes and then transfer them to cooling racks to cool completely.
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12
When cool, ice or decorate as desired.
