1 cup sugar
1 cup firmly packed brown sugar
1/2 cup light molasses
2 teaspoons vanilla
4 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/3 cup firmly packed brown sugar
1/4 cup milk
2 cups powdered sugar
1/2 teaspoon vanilla
Heat oven to 325°F. Combine 1 1/2 cups butter, sugar and 1 cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses, eggs and 2 teaspoons vanilla; continue beating until smooth. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies spring back when touched lightly in center. (DO NOT OVERBAKE.) Let stand 1 minute; remove from cookie sheets. Cool completely.
Cook 1/3 cup brown sugar, milk and 2 tablespoons butter in 2-quart saucepan over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes). Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until well mixed. Cool until mixture reaches desired spreading consistency (5 to 10 minutes). Frost cooled cookies.
If frosting thickens, beat in 1 to 2 tablespoons milk.