Cream the butter + sugar: In a stand mixer or large bowl, beat the softened butter and brown sugar until light and fluffy, about 2-3 minutes. This creates the tender base for our cookies.

Add molasses, egg & vanilla: Mix in molasses, the egg, and vanilla. The mixture will turn a beautiful dark, glossy color that's so rich and inviting.

Combine wet + dry: Slowly add the dry ingredients to the wet mixture and mix just until combined. The dough will be soft and slightly sticky – this is exactly what we want for that chewy texture.

Chill the dough: Form the dough into a disk, wrap tightly in plastic wrap, and chill for at least 2 hours. For the absolute chewiest texture, let it rest overnight. This patient step is so important for cookies that hold their shape.

Roll + cut: Preheat oven to 350°F. Roll chilled dough on a floured surface to ¼-inch thickness. Cut into gingerbread men shapes, taking your time to create clean edges.

Bake: Bake for 9-11 minutes for perfectly chewy cookies. They should look slightly puffed with soft centers. Trust me – slightly underbaked is better than overdone.

Cool & decorate: Let them cool completely before decorating with your favorite icing or sprinkles. This is where the magic happens and each cookie gets its own personality.