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Place the dough into the refrigerator and chill for 1 hour. While the dough is chilling; preheat the oven to 350 degrees fahrenheit. Line a shallow baking sheet with a sheet of parchment paper. Set aside. Working the dough in small batches; place one section of chilled dough on a lightly floured surface.
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In a medium bowl, sift together flour, baking soda, salt, and ground spices. Set aside. In a mixer bowl fitted with the paddle attachment, beat butter on medium-low speed for 1 minute. Add the brown sugar and molasses and continue mixing until creamy, about 2-3 minutes.
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Mix in the egg and vanilla extract. (The butter may separate and that's okay.) In a separate bowl, whisk the flour, cinnamon, ginger, baking soda, nutmeg, and salt together. With the mixer on low speed, slowly add the flour mixture to the butter mixture until combined. Divide the cookie dough into 2 equal balls.
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Cookie directions. Preheat oven to 350 and line cookie sheet with parchment paper. Using a standing mixer, beat together the butter, sugar, and molasses and egg. Add in the water and mix until combined. In a large bowl, combine the flour, and the spices. Gradually mix in the dry ingredients into the wet.
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Roll out the dough to 1/4-inch thickness on a lightly floured surface. Use a 3-inch gingerbread man cookie cutter to cut out shapes. Place on the lined baking sheet, leaving about 1-inch between each cookie. Bake 8-10 minutes, or just until browned (but not cracked). Let cool completely before decorating.
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Begin by whisking together flour, baking powder, baking soda, salt, ginger, and cinnamon together in a small bowl. Make sure it's well combined and set it to the side. In a separate large mixing bowl, beat together the softened butter, brown sugar, and eggs using an electric mixer on medium speed until combined.
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Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silpat mats and set aside. On a well-floured surface with a floured rolling pin, roll one half of the cookie dough into 1/4 inch thickness rectangle. Cut out cookies with a gingerbread cookie cutter (or you can use any cookie cutter of choice).
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Preheat oven to 350°F and line 2-3 baking sheets with parchment paper. Set aside. On a heavily floured surface, roll out the dough to about 1/4" inch thick. Use gingerbread man cookie cutters to cut out the dough. Re-roll the dough as needed and cut out as many gingerbread men as you can.
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Put the mixer back on low speed and add 5 cups of flour (one cup at a time), stirring constantly until the flour is completely incorporated. The dough should be quite thick and slightly sticky. If it's still too soft and sticky, add additional flour (½ cup at a time), just until a fairly stiff dough comes together.
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Set aside. In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together the butter and brown sugar for 1 minute, until the mixture is light and fluffy. Add molasses, egg and vanilla and beat for 60-90 seconds or until the mixture is smooth and light-brown.
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On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2 1/2-inch gingerbread man cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
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Divide the dough into two. Roll each ball of dough between two sheets of baking paper until about 4mm thick. Place the sheets of rolled-out dough into the fridge for about 1 hour to firm up. Preheat the oven to 180°C ( 350°F) (without fan). Cut out shapes from the dough.
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Flour a large cutting board, and (working with 1/4 of the dough at a time) roll the dough out to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on un-greased baking sheets. Bake 12-15 minutes. Allow to cool 5 minutes on the pan, move to a cooling rack to cool.
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Follow the same instructions below (with all of the same ingredients) in Step 1. In Step 2, roll the dough out to 1/8-inch thick and proceed with freezing the dough as directed. Preheat the oven to 325 degrees and bake for 15-20 minutes, until they are slightly darkened and firm in the center when pressed with a finger.
