These are great with or without the lemon icing.

GINGER SNAPS WITH LEMON ICING

For the Cookies:
3/4 cup margarine
1 cup sugar
4 Tablespoons molasses
1 egg, well-beaten
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves

Cream margarine and sugar. Add molasses and egg. Add dry ingredients and beat until smooth. Roll into small balls. Roll balls in granulated sugar. Place about 2" apart on baking sheets. Flatten slightly with bottom of a glass dipped in granulated sugar. Bake at 350 for about 10 minutes. Remove to racks to cool. Frost with lemon icing when cookies are completely cooled. Makes 3 dozen.

For the Lemon Icing:

2 cups confectioner's sugar
2 Tablespoons margarine, softened
1 Tablespoon (or more to taste) grated lemon peel
2-3 Tablespoons lemon juice

Cream sugar and margarine together. Add lemon peel. Add enough lemon juice to make a smooth icing.