makes five dozen 2-inch cookies; adapted from Conservation Grains
Cream butter, sugar, and molasses using an electric mixer. Mix in the egg and vinegar.
Whisk together flour, ginger pieces, spices, leavening, and salt then add to creamed butter and sugar and mix to combine. Transfer to a small bowl, cover, and refrigerate overnight.
Preheat oven to 350°F. Scoop small, 1-inch dough balls, and place on parchment-lined cookie sheet, spacing them a couple inches apart (I do 8 per sheet pan). Bake for about 14 minutes, cookies will appear dried around the edges, be careful not to burn them. Cookies will crisp as they cool.