Cream butter. Beat until creamy.

Beat in egg, molasses, and vinegar.

Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.

Wrap the dough in plastic wrap, and refrigerate for about 30 minutes to 1 hour.

When the dough is done chilling, preheat oven to 350 degrees. Roll the dough to your desired thickness, about 1/2″ thick, on a floured surface and cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll remaining pieces of dough as needed, using all of the dough.

Bake at 350 degrees for 6-7 minutes for softer cookies, or bake for about 8-10 for a sturdier cookie. Let the cookies cool on a cooling rack for about 5 minutes.

Repeat with remaining dough.

Leave plain or decorate with icing.