Ice-Capped Gingersnaps

These are really good and worth the little bit of extra effort.  They make a great 'kitchen gift' for the holidays.

Ice-Capped Gingersnaps\
~ Makes 5 dozen cookies ~
1/2 pound (2 sticks) butter, softened
1 1/2 cups dark brown sugar
2 eggs
1/2 cup molasses
2 teaspoons apple cider vinegar
4 cups flour
4 teaspoons ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Frosting:
1 1/2 cups confectioner's sugar
2 Tablespoons butter
1 Tablespoons milk or cream
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Grease two cookie sheets.  Beat butter until creamy.  Add brown sugar and eggs.  Beat until well combined.  Add molasses and vinegar and beat thoroughly.  Sift together all the dry ingredients.  Add gradually to the butter mixture.  Using a 1 1/2 Tablespoon scoop, space cookies 2 inches on baking sheets.  Bake 10-12 minutes, until cookies have puffed and flattened, then appear slightly dry.  Allow to cool on baking sheet 1 minute, then transfer to cooling racks.  Cool completely before frosting.
Frosting:
In a small bowl mix all the frosting ingredients well.  Holding the cooled cookies upside down by the edges, dip the tops into the frosting. Allow to dry, frosting side up until frosting hardens.  Store between layers of wax paper in an airtight container.