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In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and ¾ cup sugar on medium speed for 5 minutes, until light and fluffy.
Scrape the bowl down and mix in the egg, molasses, vinegar and vanilla. The mixture will look lumpy and curdled, but it will all smooth out when you add the dry ingredients.
In a separate bowl, combine the flour, baking soda, spices and salt. With the mixer on low, gradually add the dry ingredients, mixing just until combined.
Use a medium cookie scoop with a release lever to scoop 2 dozen cookie dough balls. Roll the balls smooth with your hands, then coat in the ¼ cup granulated sugar.
Place the dough balls 2 inches apart on a parchment lined baking sheet, and flatten them just slightly with the palm of your hand. Refrigerate for 2 hours.
Preheat the oven to 350. Bake the chilled cookies on the center oven rack for exactly 8 minutes.TIP: After taking the pan out of the oven, use a round cookie cutter or biscuit cutter (one with a larger circumference than the cookies) and immediately "scoot" it around the hot cookies. Cookie scooting pulls in any uneven edges, and makes cookies perfectly round and really beautiful.
Cool the cookies on the pan for several minutes, then carefully transfer to a cooling rack to cool completely.