Preheat the oven to 350 degrees F. Line two baking sheets with silicone baking mats (you can use parchment, but silicone mats work better).
In a mixing bowl, beat the butter, orange zest, fresh ginger, sugar, and spices together until light and fluffy.
Beat in the molasses and egg until well-combined.
In a separate bowl, mix together the flour, baking soda, and salt.
Add the flour mixture to the butter mixture and mix until completely combined.
Divide the dough in two and form into discs. The dough might be a little sticky, but do not add more flour.
Tightly wrap the discs in plastic wrap and chill for at least two hours, preferably overnight.
Take out one disc and allow to rest for about 10 minutes at room temperature.
Lightly flour your surface and gently flour the top of the dough and roll out until ¼-inch thick. Cut out cookie shapes using your cookie cutter. If you are using a Tovolo cutter, choose your gingerbread man look and gently add even pressure onto the cut out cookie to make the impression. Be sure not to press too hard so as not to flatten the dough.
Bake for about 10 - 14 minutes, or just until the edges turn a golden brown.
Allow to cool for about 3 minutes on the baking sheet before transferring to a wire rack.
Store in an airtight container for up to two weeks.