Whisk together the dry ingredients and the spices.
In the bowl of a standing mixer, beat together the butter and brown sugar, until creamy and light.
Add in the egg, molasses, and vanilla extract. Mix until well incorporated.
Mix the flour mixture together with the molasses mixture.
Shape into two flat discs and refrigerate for at least thirty minutes.
Preheat the oven to 375F.
Roll out the dough on a floured surface using cookie cutters to extract shapes.
Place on a lined baking sheet and cook for about 5-7 minutes depending on cookie thickness.
Keep an eye on the cookies when baking -your specific cookie cutter shapes will make a big difference on time. They are done when puffed slightly. They should not brown further than their natural color.