Ingredients

1 1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup packed light brown sugar
3 tablespoons unsulphured molasses (not blackstrap)
1 egg
For the icing (optional):
1 tablespoon unsalted butter, melted
3/4 teaspoon vanilla extract
2 tablespoons milk
Pinch of salt
1 cup sifted confectioner's sugar

Directions

Preheat oven to 350 F; grease 1 or 2 baking sheets. In a small bowl, whisk together the flour, baking soda, salt and spices.

In a large bowl, cream the butter and brown sugar. Gradually add the molasses, blending well after each addition. Add the egg and beat again. Gradually add the flour mixture, blending well after each addition.

Drop the dough by rounded teaspoons, 2 inches apart, onto the prepared baking sheet. Use a flour-dipped fork to flatten each drop slightly.

Bake for 10-12 minutes, until the cookies are a rich brown; do not let the edges burn. Transfer immediately to wire racks.

Make the icing, if using: Stir together the melted butter, vanilla, milk and salt. Add the confectioner's sugar and beat until smooth. This icing sets quickly. If you're not going to use it immediately, cover it with plastic wrap.

Top each cookie with about 1/2 teaspoon of icing and spread with a small spatula. Leave the iced cookies on waxed paper or wire racks until the icing is firm. Makes about 3 1/2 dozen cookies.