Make the Cookies: In a large mixing bowl or bowl of a stand mixer with a paddle attachment, cream together the softened butter and brown sugar at medium speed until light and fluffy. Add in the molasses and vanilla.

In a separate bowl, whisk the flour, spices, baking soda and salt.

Add the flour mixture to the wet ingredients a little at a time, mixing in between. Do not over mix. If the dough is a little dry, add 1-2 tablespoons of milk.

Chill the gingerbread cookie dough for at least two hours in the refrigerator or for 30 minutes before cutting out shapes. (If desired, you can place the dough between two sheets of parchment paper and roll ¼ inch thick, then refrigerate.)

Cut into shapes: Roll the dough out to ¼ inch thickness on a lightly floured surface or remove the dough that was rolled out before chilling, depending on which method you chose. 

Use your favorite cookie cutter (like this adorable Mickey Mouse Gingerbread Man from Amazon) and transfer the cut out cookies to a parchment paper lined cookie sheet spaced about 2 inches apart. If the dough warms up and gets soft during this process, place the unbaked cookies in the refrigerator for 15 minutes before baking to help the cookies keep their shape.

Bake at 350 degrees for 9-10 minutes. Remove and allow the cookies to rest on the baking sheet for about 10 minutes before transferring to a wire rack.

Decorate your baked cookies with this easy sugar cookie icing recipe, melted candy melts, or dust the cookies with powdered sugar.