Gingerbread Boys

Cream together butter or margarine and sugar in a large bowl until light and fluffy, about 2-3 minutes.

Beat in the egg, molasses, and vinegar until well combined.

In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, and ground cinnamon.

Gradually add the dry ingredients to the wet ingredients, stirring until a stiff dough forms.

Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes until firm.

Preheat the oven to 350°F (175°C).

Roll out the chilled dough between two sheets of parchment paper to about ¼-inch thickness.

Cut out gingerbread boy shapes using a cookie cutter, then transfer to a parchment-lined baking sheet.

Decorate each gingerbread boy with red hots for eyes and buttons before baking.

Bake for 10-12 minutes until the edges are firm and the cookies are set but still slightly soft in the centers.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.