YIELD: 12-24 cookies
Cream butter and sugar, beat until light and fluffy. Add the egg, molasses, and vinegar, mix well. Add the dry ingredients into the wet ingredients, do not over mix. Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate until firm. When you are ready to bake, preheat oven to 350F. Roll the dough to 1/2″ thick on a floured surface and cut into desired shapes. Place shapes on a baking sheet lined with parchment paper. Bake at 350F for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
If making ginger snaps, once cool, make the glaze. Mix powdered sugar with milk and heat if necessary. Dip the tops of the cookies and cool to harden.
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