Soft Gingerbread (Print Version)

# Ingredients:

01 - 1 cup molasses (not blackstrap).
02 - 1/2 teaspoon salt.
03 - 1 cup light brown sugar.
04 - 1 cup butter, at room temperature.
05 - 2 teaspoons vanilla extract.
06 - 1 large egg.
07 - 5 cups all-purpose flour.
08 - 1 tablespoon apple cider vinegar.
09 - 1/4 teaspoon ground nutmeg.
10 - 1 tablespoon ground ginger.
11 - 1 teaspoon baking soda.
12 - 1/2 teaspoon ground allspice.
13 - 1/2 teaspoon ground cloves.
14 - 1 tablespoon ground cinnamon.

# Instructions:

01 - Whip up the butter together with the sugar, then work in the egg, molasses, vinegar, and vanilla.
02 - Mix the flour, spices, salt, and baking soda. Stir this into the wet mix until everything is blended.
03 - Wrap the dough and pop it in the fridge. Let it chill for at least 3 hours, or even overnight.
04 - Roll the dough to about 1/4 inch thickness on a floured countertop and cut it into fun shapes.
05 - Bake at 350°F - smaller cookies (6 to 8 minutes), medium ones (8 to 10 minutes), and larger ones (12 to 14 minutes).

# Notes:

01 - Don’t overwork the dough or it’ll be tough.
02 - Bake cookies of the same size at the same time.
03 - Store them in an airtight container, and they'll stay good for a week or two.

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