Iced Capped Gingersnaps (Diane Mott Davidson)

1/2 lb unsalted butter; softened
1 1/2 cups dark brown sugar
2 eggs
1/2 cup dark molasses
2 tsp apple cider vinegar
4 cups all-purpose flour
4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

FROSTING:
1 1/2 cups confectioner's sugar
2 tbsp whipping cream
2 tbsp milk
1/4 tsp vanilla extract

Preheat oven to 350F. Butter 2 cookie sheets.

Beat butter until creamy. Add brown sugar and eggs and beat until well combined, then add molasses and vinegar and beat thoroughly.

Sift together all the dry ingredients and add gradually to butter mixture. Using a 1-1/2-Tablespoon scoop, space cookies out 2 inches apart on sheets.

Bake 10 to 12 minutes, until cookies have puffed and flattened and appear slightly dry. Allow to cool on sheet 1 minute, then transfer to racks and allow to cool completely.

Frosting:
In a shallow bowl, mix all frosting ingredients well with a whisk.

Holding the cooled cookies upside down by the edges, dip the tops into the icing. Allow to cool, icing side up, on racks until the icing hardens.

Store between layers of wax paper in an airtight container.

Makes 5 dozen cookies