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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.
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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.
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Gradually mix in the flour mixture until well combined.
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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.
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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.
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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!