In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.

In separate large bowl, using electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Heat oven to 350° F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8-10 minutes, or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely. Decorate as desired.