Ice-Capped Gingersnaps

2 sticks butter, softened
1 1/2 c. dark brown sugar
2 eggs
1/2 c. dark molasses
2 tsp. apple cider vinegar
4 c. flour
4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

1 1/2 c. powdered sugar
2 Tbsp. whipping cream
2 Tbsp. milk
1/4 tsp. vanilla

Preheat oven to 350 degrees. Butter two cookie sheets. Beat butter until creamy. Add brown sugar and eggs and beat until well combined, then add molasses and sugar and beat thoroughly. Sift together all the dry ingredients and add gradually to butter mixture. Using a 1 1/2 Tbsp. scoop, or a heaping tablespoon, space cookies about 2 apart on sheets. Bake 10-12 minutes, until cookies have puffed and flattened and appear slightly dry. Allow cookies to cool on sheet 1 minute, and then transfer to racks and allow cookies to cool completely.

Frosting: In a shallow bowl, mix all ingredients well with a whisk. Holding the cooled cookies upside down by edges, dip the tops into icing. Allow cookies to cool, icing side up, on racks until icing hardens. Store, layers of wax paper between, in airtight container.

Makes: 5 dozen