Thin and crisp, not too spicy, with a light molasses flavor. The vanilla icing gives the cookies a lovely finish.

Iced Molasses Drops

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
3/4 cup light brown sugar, firmly packed
3 tablespoon unsulphured molasses
1 large egg

Icing:
1 tablespoon unsalted butter, melted
3/4 teaspoon vanilla extract
2 tablespoons milk
pinch of salt
1 cup sifted powdered sugar

1. Preheat the oven to 350°F (175°C), grease two baking sheets (or line with parchment baking paper). In a small bowl, stir or whisk together the flour, baking soda, salt and spices.
2. 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.
3. Drop the dough by rounded teaspoons, 2 inches apart onto prepared baking sheet. Use a flour dipped fork to flatten each drop slightly.
4. Bake for 10 to 12 minutes until the cookies are a rich brown; do not let the edges burn. Transfer immediately to wire racks to cool.
5. Make the icing, if using: stir together the melted butter, vanilla, milk and salt. Add the powdered sugar and beat until smooth. This icing sets quickly, so if you're not going to use it immediately, cover it with plastic wrap pressed directly onto the surface of the icing.
6. 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 3 1/2 dozen cookies.