In a bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, and salt. Set aside.

In a large mixing bowl, use a hand mixer to cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.

Add molasses, the egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.

Gradually add your dry ingredients to the wet mixture, mixing until the dough forms. It should be smooth and slightly sticky.

Cover the dough with plastic wrap and refrigerate for at least 2 hours.

Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.

Once chilled, roll out the dough on a lightly floured surface, about 1/4-inch thick. Use cookie cutters to cut out door shapes.

Place your cut-outs on the prepared baking sheet and bake for 10-12 minutes or until the edges are golden.

Remove the gingerbread doors from the oven and allow them to cool completely on a wire rack.

Once cooled, use royal icing and toppings to decorate your gingerbread doors as you like!