These Ginger cookies are soft and spicy and easy to make.
Cream butter, adding sugar gradually. Beat until well combined and light and fluffy.
Beat in egg, molasses, and vinegar.
Whisk all the dry ingredients together in a separate bowl and then blend them into the wet ingredients.
Wrap the dough in a piece of plastic wrap and refrigerate for 30-90 minutes. (I usually chill for 60 minutes.)
When the dough is chilled, preheat the oven to 350.
Roll the dough to 1/2" thick on a floured surface. (The dough is pretty sticky so use plenty of flour. You may even want to split the dough into multiple pieces before rolling it out.)
Cut into desired shapes and place them on a parchment lined baking sheet or baking mat.
Bake for 9-11 minutes.
Let the cookies cool on the sheet for 5 minutes and then move to a cooling rack.
Leave plain or decorate.
Original recipe from www.blessthismessplease.com