together the flour, ginger, baking soda, cinnamon, nutmeg and a pinch of salt into a medium bowl and set aside.
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. Add the egg, molasses
, vanilla extract
and egg and beat until fully incorporated. Reduce the mixer speed to low and beat in the flour until completely combined. 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.
Preheat the oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper.
the work surface and the top of the chilled dough with flour and roll the dough
1/4 inch thick. Cut the dough into the desired shapes and transfer to the baking sheets, leaving 1 inch between each cookie. Gather any scraps together and repeat rolling and cutting; if the dough gets too soft to work with, chill it briefly before continuing.
Bake the cookies, in batches if necessary, until they are barely golden-brown around the edges and no longer glossy, 8 to 10 minutes. Let the cookies
cool on the baking sheet for a few minutes and then transfer them to cooling racks to cool completely. When cool, ice or decorate as desired.