In a large mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt until well combined.

In another bowl, cream together the softened butter and brown sugar for about 2-3 minutes until fluffy.

Add in the molasses, egg, and vanilla extract, mixing until smooth, then gradually combine with the dry ingredients until a dough forms.

Divide the dough into two equal portions and wrap each in plastic wrap. Refrigerate for at least 2 hours or overnight.

Preheat your oven to 350°F (175°C) about 30 minutes before baking.

Roll out one portion of dough to about 1/4 inch thickness and cut out shapes using a gingerbread man cookie cutter.

Place the cut-out shapes on prepared baking sheets, ensuring they are spaced evenly.

Bake for 8-10 minutes, watching closely for the edges to become firm.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Once cooled, decorate with royal icing and colorful candies if desired.