In a large mixing bowl, cream together brown sugar, molasses, and softened butter.
Add the egg and gently combine ingredients together. Occasionally scrape the bottom and sides of the bowl with a rubber spatula.
Add the flour, salt, cinnamon, nutmeg, ginger, cloves, baking soda, and vinegar. Mixing to combine ingredients. Scrape the bottom and sides of the bowl again.
Transfer the dough to a plastic zip-style bag; refrigerate for 1 to 2 hours.
Preheat the oven to 375 degrees F. Line several half sheet pans with parchment paper and set aside.
Remove chilled dough from refrigerator and use scoop the cookies into rounds. Flatten Rounds with the palm of your hand. Sprinkle each cookie with sugar and use a fork to make cross marks.
Bake cookies until lightly browned, about 14-16 minutes. Remove from the oven and let cool before removing from the sheet pan.
Notes
Cookie scoops make it super easy to make the cookies uniform. For everyday consumption, I would suggest the #16 cookie scoop. Either way, this is a really nice cookie scoop and is dishwasher safe!Remember to rotate your baking pans about half way through baking. Rotate the pans 180 degrees and if baking two pans at a time also rotate them from top to bottom rack, and vis versa. Because everyone’s ovens are slightly different, it’s a good idea to have an oven thermometer. Use this to monitor the temperature of the oven. Baking times can vary.