Using a stand mixer or electric mixer, combine butter and sugar and beat until well-creamed.
Add molasses and beat until combined (mixture may look piecey, this is OK).
Stir in egg and vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking soda, salt, and spices.
With mixer on low speed, gradually add dry ingredients to wet until completely combined.
Scrape dough roughly into a ball (it will be sticky, use a spatula), wrap completely in plastic wrap and refrigerate for at least 3 hours or overnight.
Once dough has chilled, preheat oven to 375F (175C).
Generously flour a clean surface and lightly flour the dough as well.
Use a rolling pin to roll the dough to ¼” thickness, and use a cookie cutter (my cookie cutter for these was about 3.5” long) to cut out shapes. Transfer to a parchment paper lined cookie sheet (or an ungreased cookie sheet), transfer to 375F oven, and bake for 8-10 minutes.
Allow cookies to cool on baking sheet for at least 5 minutes then transfer to cooling rack to cool completely before decorating.
Once cookies have cooled, prepare frosting and decorate.
