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

In another bowl, beat together softened butter and brown sugar for 2-3 minutes until light and fluffy.

Add molasses, egg, and vanilla to the butter and sugar mixture, then mix until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.

Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 2 hours.

Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.

Roll out one portion of dough to ¼ inch thickness and use cookie cutters to cut out shapes.

Bake for 8-10 minutes; the edges should be set while the centers are slightly soft.