1 cup butter, room temperature
1 cup sugar
1 egg
1 cup dark molasses
2 tbsp white vinegar
5 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
Cream butter, adding sugar gradually. Beat until well combined & light and fluffy, about 3 minutes.
Beat in egg, molasses and vinegar.
Sift all of the dry ingredients together and then born into the wet ingrediants.
Divide the dough into 2 pieces, wrap each piece in plastic and refridgerate 30 to 90 minutes.
When the dough is done chilling preheat oven to 350 degrees. Working in sections roll the dough to 1/2" thick on a floured surface. Cut into desired shapes and place on a baking sheet lined with parchment paper or a baking mat.
Bake at 350 degrees for 10 minutes. Let the cookies cool on the baking pan for 5 minutes then move to a cooling rack. Repeat with remaining dough.
Decorate cooled cookies with icing.
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