Combine the flour, cinnamon, ginger, nutmeg, allspice and salt in a small bowl and mix well. Set aside.
3 cups all purpose flour, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon salt
Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes 1 cup butter, 1 1/2 cups dark brown sugar
Add the egg and vanilla extract and continue to mix until well combined.
1 egg, 1 teaspoon vanilla extract
Lower the speed and gradually add the flour mixture until full incorporated, scraping down the sides of the bowl as needed.
Divide the dough in half and form into 2 1-inch thick disks. Refrigerate for at least 2 hours or overnight.
Remove one half of the dough from the refrigerator and let sit at room temperature for about 10 minutes. Leave the second half of dough in the refrigerator until needed to keep it cold.
Once the dough is ready, preheat oven to 350°F.
Roll the dough out onto a lightly floured surface 1/4-inch thick.
Cut the dough into desired shapes and place on a parchment paper or Silpat mat-lined baking sheet. Bake 8 to 10 minutes or until lightly browned on the bottom edges.
Let cool for 5 minutes, then transfer to a cooling rack.
Once cooled, decorate, if desired.