In a large stand mixer (or with a hand mixer), beat softened butter until smooth and creamy.
Add brown sugar and molasses to your mixing bowl, and beat on medium speed until smooth. Then, add in egg and vanilla and beat on high speed until blended.
In a separate bowl, combine all dry ingredients (flour, baking soda, salt, and spices). With your stand mixer on low speed, slowly incorporate dry ingredients into wet ingredients, pouring a little at a time, until well combined.
Divide dough into two parts (it should be a bit sticky). Roll both parts into separate balls, and then flatten into discs. Wrap your dough discs in plastic wrap and refrigerate for 3 hours or up to overnight.
Once your dough has chilled, preheat your oven to 350 degrees. Then, line baking sheets with nonstick liner or silicone baking mats.
Meanwhile, flour both your working surface and your dough. Roll out your dough to around 1/4” thick if you'd like a crispier cookie, or 1/2" thick for a chewier cookie.
Then, using your cookie cutter, cut out your gingerbread men. Continue rolling and cutting until little to no dough remains.
Bake cookies 1” apart for 8-10 minutes for a chewier cookie, or 10-12 minutes for a crispier cookie.
Let cool completely before decorating.