Soft Gingerbread Cookies (Print Version)

# Ingredients:

01 - 1 tablespoon apple cider vinegar.
02 - 1 teaspoon baking soda.
03 - 1/2 teaspoon ground cloves.
04 - 1 large egg.
05 - 1/4 teaspoon ground nutmeg.
06 - 1 cup butter, softened.
07 - 1 tablespoon ground ginger.
08 - 1/2 teaspoon salt.
09 - 1 cup molasses (avoid blackstrap).
10 - 5 cups flour.
11 - 1 tablespoon ground cinnamon.
12 - 1/2 teaspoon ground allspice.
13 - 2 teaspoons vanilla extract.
14 - 1 cup light brown sugar.

# Instructions:

01 - Cream together the butter and sugar, then stir in the egg, molasses, vinegar, and vanilla.
02 - Combine flour, spices, baking soda, and salt. Gradually add to the wet mixture until everything's blended.
03 - Wrap up the dough and stick it in the fridge for at least 3 hours, or leave it overnight.
04 - On a floured countertop, roll out the dough to about 1/4 inch thickness. Create shapes with cookie cutters.
05 - Heat oven to 350°F. Bake 6-8 minutes for small cookies, 8-10 for medium ones, and 12-14 for bigger sizes.

# Notes:

01 - Don’t overwork the dough when mixing.
02 - Stick to baking cookies of the same size together.
03 - Store in an airtight tin for 1-2 weeks.

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