Whisk together the flour, German gingerbread spice mix and salt. Set aside.

In a stand mixer with a paddle attachment, cream the butter until light and fluffy, about three minutes.

Add granulated sugar and beat for 2 minutes. Scrape down the sides and cream for a few minutes.

Add the egg and vanilla and beat for 2 minutes.

With the mixer on low speed, gradually add the dry ingredients and mix until mostly combined and finish blending with a wooden spoon.

Dump the dough onto your board. Flatten and shape it into a disc or square and tightly cover in plastic wrap. Refrigerate fat least two hours, best overnight. or at least 8 hours, but no more than 3 days before using.

Note: Dough good up to three days refrigerated. Dough freezes up to three months. Thaw in the refrigerator before using.

Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.

Place the cookie dough disc between two sheets of parchment paper and roll out dough evenly until 1/8 inch thick. Flour your cookie cutters or cookie stamps and cut out as many cookies as possible.

Note: Remember to frequently dip your cookie cutters in flour to avoid the dough from sticking to the cookie cutters.

Gather remaining dough scraps into a disc and roll out again between the two parchment sheets to make more sugar cookies. If the dough gets too soft, chill for 30 minutes, then continue to roll and cut cookies. Repeat as necessary until all the dough has been used.

Chill the cookies for 30 minutes before baking.

Bake for 7-9 minutes until the cookies are barely golden. Allow the cookies to rest on the baking sheet for a few minutes and transfer to a baking/cooling rack until they have cooled completely.

Dust with powdered sugar, glaze or decorate according to your preference.