In a large bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt. Set aside.

In another large bowl, beat butter and brown sugar with an electric mixer until light and fluffy.

Add molasses, egg, and vanilla extract. Mix until well combined.

Wrap the dough in plastic wrap and refrigerate for 4–6 hours, or overnight for best results.

Preheat oven to 350°F (175°C).

Cut dough in half and roll out one portion at a time to ¼-inch thickness on parchment paper.

Bake for 8–10 minutes or until edges are browned.

Immediately cut out shapes using your 3D cookie cutters while still warm.

Transfer to wire racks and let cool completely before assembling or decorating.