Preheat your oven to 350°F (175°C).
In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
In another bowl, cream the butter and brown sugar until fluffy.
Add molasses and egg, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Roll out the chilled dough on a floured surface to about 1/4 inch thick.
Cut out shapes using a gingerbread man cutter and place them on a baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges are firm.
Allow cookies to cool before decorating with icing and candies.