Preheat oven to 350 degrees Fahrenheit.

Spray 9x9 inch baking dish with baking spray.

In a large bowl, combine unsalted butter, and brown sugar. Mix thoroughly.

Mix in eggs, molasses, and vanilla.

In a separate bowl, whisk together the dry ingredients: flour, ginger, baking powder, salt, and cinnamon.

Gradually stir the flour mixture into the butter and egg mixture until thoroughly combined. Mixture will be thick.

Spread the batter evenly in the baking dish. Bake until the edges are set and a toothpick inserted into the center comes out clean.

Cool completely before frosting. You can use any frosting you like, but the original recipe calls for Ermine frosting with a gingerbread spice mix added.

Mix all dry ingredients for the gingerbread spice mix in a small bowl. Mix 1-2 teaspoons in your frosting for extra yumminess. Store the remainder in a small airtight jar for up to 6 months.