Mix dry ingredients (flour, ginger, cinnamon, baking soda, nutmeg and salt) in large bowl. Set aside.

Beat softened (but not melted) butterand brown sugar in large bowl until light and fluffy.

Add molasses, egg and vanilla. Mix well. Gradually beat in dry ingredients on low speed until well mixed.

Press dough into a thick flat disk. Wrap in plastic wrap.

Refrigerate 4 hours or overnight. (I like to wait until the following day to avoid extra stickiness)

Preheat oven to 350 degrees 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 baking sheets lined with parchment paper or a silicone baking sheet. (You can alternatively use just an ungreased sheet.)

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes.

Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days. Keep in mind if you seal the container completely your cookies will soften over time. To keep them firmer, do not completely seal the container.