Ingredients

1-1/2 cups butter, softened1 cup sugar1 cup packed brown sugar2 large eggs1/2 cup molasses2 teaspoon vanilla extract4-1/2 cups all-purpose flour1 tablespoon ground ginger2 teaspoons baking soda2 teaspoons ground cinnamon1/2 teaspoon salt1/2 teaspoon ground clovesFROSTING:1/3 cup packed brown sugar1/4 cup milk2 tablespoons butter2 cups confectioners’ sugar1/2 teaspoon vanilla extractPinch salt

Preparation

In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks.

For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners’ sugar, vanilla and salt; mix well. Frost warm cookies.