Make the Cookie Dough:

In a large bowl, beat butter and brown sugar on medium-high until creamy.

Add egg, molasses, vinegar, and vanilla; mix until fully combined.

In another bowl, whisk together flour, baking soda, salt, and spices.

Gradually mix dry ingredients into the wet mixture until a soft dough forms.

Chill the Dough:

Cover and refrigerate for at least 3 hours, or overnight.

If chilled overnight, let sit at room temperature for 15 minutes before rolling.

Cut Out the Cookies:

Preheat oven to 350°F (175°C).

Roll dough to ¼-inch thickness on floured surface.

Cut out desired shapes and place on lined baking sheets 1 inch apart.

Bake the Cookies:

Bake medium cookies for 8–10 minutes, large for 12–14 minutes, and small for 6–8 minutes.

Cookies should spring back slightly when touched.

Cool on baking sheet briefly, then transfer to wire rack.

Decorate (Optional):

Mix 2 cups powdered sugar with 1–2 tablespoons of lemon juice, water, or half-and-half.

Use a squeeze bottle or piping bag to decorate.