Frosted Creams Cookies

• 4 cups flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter
• 1 cup brown sugar
• 1 cup water, boiling
• 1 cup light molasses
• 3 eggs, beaten
• Frosting
• 3 cups powdered sugar
• 3/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 2 tablespoons milk (more if needed for spreading consistency)

1. Preheat oven to 400F and lightly grease baking pans.
2. Sift first six ingredients together; set aside.
3. Mix butter, brown sugar and boiling water together; let cool.
4. Add molasses and eggs; mix well.
5. Add dry ingredients to the wet ingredients gradually.
6. Spread in prepared pan to a thickness of not more than 1/2 inch.
7. Bake until mixture springs back when pressed lightly with a finger, about 25 to 30 minutes (time required will depend upon the thickness of the batter).
8. When cool, frost with white icing and cut into squares.
9. For the frosting: Cream together sugar and the butter; add vanilla.
10. Add the milk and beat on a medium speed until frosting is desired spreading consistency.
11. If needed, add additional milk 1 teaspoon at a time until desired consistency is reached.

flour, ground cinnamon, ground ginger, baking soda, baking powder, salt, butter, brown sugar, water, light molasses, eggs, frosting, powdered sugar, unsalted butter, vanilla, milk

Taken from www.food.com/recipe/frosted-creams-cookies-327679 (may not work)