Holiday Ginger Cookies

1 1/4 cups sugar
1 cup butter; softened
1 egg
3 tablespoons molasses
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting:
3 cups powdered sugar
1/3 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk

Instructions:

Combine sugar, butter, egg, molasses and vanilla in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add all remaining cookie ingredients.
Beat until well mixed.
Divide dough in half; wrap in plastic food wrap.
Refrigerate until firm (1 to 2 hours).
Preheat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
Cut with 4-inch cookie cutter.
Place cookies, 1 inch apart, on ungreased cookie sheets.
Bake for 6 to 9 minutes or until set. Let stand 1 minute; remove from cookie sheets.
Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, adding enough milk for desired spreading consistency.
Decorate cooled cookies with frosting as desired.

Makes approximately 2 dozen

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