Servings: 2 Dozen Large or 6 to 7 Dozen Small

3 cups All-Purpose Flour 3 cups All-Purpose Flour
2 teaspoons Ground Ginger 2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon 1 teaspoon Ground Cinnamon
1 teaspoon Baking Soda 1 teaspoon Baking Soda
1⁄ 4 teaspoon Ground Nutmeg 1⁄ 4 teaspoon Ground Nutmeg
1⁄ 4 teaspoon Salt 1⁄ 4 teaspoon Salt
3⁄ 4 cup Unsalted Butter, softened 3⁄ 4 cup Unsalted Butter, softened
3⁄ 4 cup Brown Sugar, firmly packed 3⁄ 4 cup Brown Sugar, firmly packed
1⁄ 2 cup Molasses 1⁄ 2 cup Molasses
1 large Egg 1 large Egg
1 teaspoon Vanilla Extract 1 teaspoon Vanilla Extract

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
Beat butter and brown sugar in large bowl with 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 4 hours or overnight.
Preheat oven to 350°F.
Roll out dough to ¼-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch (or 2-inch) cookie cutter. Place 1 inch apart on ungreased baking sheets.
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.