In a large mixing bowl, whisk together flour, ginger, cinnamon, baking soda, and salt until well combined.

In another bowl, cream butter with brown sugar until fluffy. Mix in molasses, egg, and vanilla extract before gradually adding the dry ingredients until a soft dough forms.

Divide the dough into two halves and wrap each in plastic wrap. Refrigerate for at least 2 hours or overnight.

Preheat oven to 350°F (175°C) about 20 minutes before baking.

Roll out one half of chilled dough to about ¼ inch thick, cut shapes with a cookie cutter, and transfer to a baking sheet.

Bake cookies for 8-10 minutes until edges are firm and centers are slightly soft. Cool on the sheet for a few minutes before transferring to a wire rack.

Once cooled, decorate the cookies with royal icing and any desired toppings.