Place the sugar & butter in a large mixing bowl and beat with an electric mixer on medium-high speed until combined. Add the egg, molasses, vinegar and vanilla extract and beat on medium-low speed until fully combined.

In a separate bowl, mix the dry ingredients and the gingerbread spices until well combined.

Add the dry ingredients to the molasses mix. Mix on low speed just until combined into a soft cookie dough.

Cover the bowl and chill the cookie dough for at least 3 hours and up to overnight. If you chill it overnight, let it stand at room temperature for 15 minutes before rolling.

Once ready to bake, preheat the oven to 350°F.

Divide the dough in 2 and roll each half to ¼ inch thickness on a lightly floured surface.

Cut out cookies and place them on lined baking sheets about 1 inch apart.

Bake medium-sized cookies for 8-10 minutes, large gingerbread men for 12-14 minutes, and smaller cookies for 6-8 minutes. They should spring back when slightly touched.

Cool baked cookies on a baking sheet for a couple of minutes, then transfer to a cooling rack to cool completely before decorating.