In a medium bowl beat butter on medium for a minute. Add brown sugar and beat it in till light and fluffy.
Add egg and vanilla. Beat it in too. Now add in molasses and mix them in.
Sift all the dry ingredients (flour, baking soda, salt and spices) over wet and fold in to combine. Do not overmix. Form a disc of the dough, wrap and chill the dough for 4 hours minimum or up to 3 days.
When ready to bake, preheat oven to 350 deg F (177 deg C). Line 1-2 baking sheets with parchment paper or silicon mats. Set them aside.
Flour your work surface and roll out the cookie dough disc until ¼ of an inch thick. Cut into shapes.
Place cut-out cookie 1 - 11/2 inches apart. Re-roll the dough scraps and cut out cookies until no dough remains.
Bake for about 9-10 minutes. They will appear slightly puffy but will shrink back slightly once they are out of oven. If your Gingerbread man cookie cutter is smaller than 4 inches, bake for 7-8 minutes.
Once baked, allow the cookies to cool on tray for 4-5 minutes and transfer to wire rack to cool down further.
Decorate cooled cookies with icing as desired.