1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup light molasses
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
3 tablespoons firmly packed brown sugar
2 tablespoons milk
1 cup powdered sugar
1/4 teaspoon vanilla
Heat oven to 350ºF.
Combine 3/4 cup butter, sugar and 1/2 cup brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses, eggs and 1 teaspoon vanilla; continue beating until smooth. Add all remaining cookie ingredients; beat at low speed until well mixed.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until cookies spring back when touched lightly in center. (Do not overbake.) Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Place 3 tablespoons brown sugar, milk and 1 tablespoon butter in 2-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a boil. Remove from heat. Add powdered sugar and 1/4 teaspoon vanilla; beat until well mixed. Cool 5-10 minutes or until mixture reaches desired spreading consistency. Frost cooled cookies.
- If frosting thickens, beat in 1 to 2 teaspoons milk.
- This recipe may be easily doubled.