Directions

1. In a small bowl, combine baking powder, flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt. Whisk together and set aside.

2. Place the butter in an electric mixer bowl and beat until light and fluffy. Add sugar to the butter and beat until light and fluffy.
3. Turn the mixer to low and add the molasses, egg, and balsamic vinegar.
4. Slowly add the dry mixture to the bowl, and continue mixing until thoroughly combined.
5. Cover and chill for about 2 hours or until the dough is easy to handle.

6. Preheat the oven to 400 °F. Line a baking sheet with parchment paper.

7. Divide the dough in half, and on a lightly floured surface, roll each dough to 1/4″ thickness, adding flour as needed.

8. Cut the dough into shapes using gingerbread and animal-shaped cookie cutters. Then, place the shapes on the prepared baking sheet approximately 1″ apart.

9. Bake for 5 to 6 minutes.
10. Remove the baking sheet and let it cool for one minute before moving the cookies to a wire rack.
11. In a small bowl, mix powdered sugar, vanilla extract, and milk. Whisk to combine.

12. Transfer the mixture into a pastry bag or resealable plastic bag, and snip off the tip. Start decorating.

13. Allow the frosting to dry for 2 to 4 hours or overnight. Serve or store in an airtight container.