In a wide mouth canning jar, add the bottom layer ingredients. Mix them together gently.

Press the brown sugar on top of the bottom layer as tight as you can.

In a medium bowl, whisk together the top latyer ingredients.

Pour the top layer on top of the brown sugar.

Put a tight fitting lid on the jar and store in the pantry.

Dump the entire jar contents into a large bowl, add the butter, molassess, beaten egg, and vinegar.

Beat until a stiff dough forms. Knead all the ingredients in the bowl with your hand if necessary.

Press the dough into a disk on to some wax paper and wrap up.

Refrigerate for at least 1 hour, longer okay.

Preheat oven to 350 degrees Fahrenheit.

Grease a baking sheet.

On a lightly floured board, roll out the dough to 1/4" thick and cut into desired shapes. Re-rolling any extra dough.

Place cut out cookies on prepared baking sheet leaving 2 inches between.

Alternatively, roll ball of dough between your palms and then roll in sugar, if desired.

Place the balls on the prepared cookie sheet about 2 inches apart. Press the balls flat with your palms.

Bake in the preheated oven 12-15 minutes.

Remove from sheet to cool on wire racks.

Let cool completely before frosting, if desired.