How to make it
In a large bowl, combine the flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Mix with a whisk until the ingredients are evenly distributed.
In a separate bowl, add the butter and brown sugar. Beat the two together with a hand mixer or rubber spatula until it becomes light and fluffy. Then mix in the egg, molasses, vanilla extract, and Lee Kum Kee Panda Brand Sweet Soy Sauce.
Gradually mix in the flour mixture until well combined.
Divide the dough into half and form each half into a flat disc shape. Wrap the discs of dough in plastic wrap and refrigerate them for about 2 hours.
Preheat the oven to 350˚F. Line a few baking trays with parchment paper. Unwrap the dough and lightly flour the work surface. Use a rolling pin to roll out the dough to an ⅛ inch thickness. Use a gingerbread man cookie cutter to cut out the shape then place it onto the baking tray. Re-roll the dough scraps as needed to cut out more cookies.
Bake the cookies for about 8-10 minutes. Remove them from the oven and allow them to sit on the baking tray for 5 minutes before transferring them to a wire rack to finish cooling. Once the cookies have cooled completely, decorate them with white icing and sprinkles. Enjoy!