Gingerbread Men Cookies

In a large bowl, combine the flour, ginger, cinnamon, baking soda, nutmeg, and salt. Set this mixture aside. In another large bowl, use an electric mixer at medium speed to cream together the butter and brown sugar until the mixture is light and fluffy. Add the molasses, egg, and vanilla extract to the butter mixture, mixing well. Gradually add the flour mixture, beating at low speed until everything is well combined. Shape the dough into a thick, flat disk and wrap it in plastic wrap. Refrigerate the dough for at least 4 hours, or overnight, to firm up.

When you're ready to bake, preheat your oven to 350°F. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Use a 5-inch gingerbread man cookie cutter to cut out shapes. Place the cutouts about 1 inch apart on ungreased baking sheets.

Bake the cookies for 8 to 10 minutes, or until the edges are set and just beginning to brown. Allow the cookies to cool on the baking sheets for 1 to 2 minutes before transferring them to wire racks to cool completely. Once cooled, decorate the cookies as desired. The cookies can be stored in an airtight container for up to 5 days.