In a large bowl, sift together the flour, baking soda, salt, and spices.

Cream together the butter and brown sugar. Beat in the egg and vanilla.

Pour in the molasses. I spray the measuring cup with cooking spray so that it slides right out.

Scrape the bowl.

Slowly add the flour mixture.

As soon as the flour is incorporated, turn the dough out onto a piece of plastic wrap or parchment paper.

I use the paper to form the dough into a rectangle shape. Wrap up the dough and chill for at least four hours, preferably overnight.

Roll out the dough onto a floured surface, about a 1/4 inch thick. Flour the rolling pin and use either a cookie cutter, or your gingerbread templates. Put on a cookie sheet lined with parchment or tin foil. Bake for about 15 to 17 minutes in a 350 degree oven. Let the pieces cool completely on the cookie sheet before you move them.

From here, you can decorate them as you wish, or build a house with them.