Ingredients
Dough:
1 cup butter, softened
2/3 cup packed brown sugar
3 tbsp very finely chopped candied ginger
1/2 tsp baking soda
1/2 cup molasses
1/3 cup milk
3 1/2 cups all-purpose flour
Icing:
3 cups confectioners sugar
2-3 tbsp milk
Preparation
In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar, candied ginger, and baking soda; beat until combined. Beat in molasses and milk. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 3 hours, or until easy to handle.
On a lightly floured surface, roll each half of dough to a 1/4-in thickness. Cut dough into shapes, place cookies 1 in apart on greased baking sheets.
Bake in a preheated 375 degree oven for about 7 to 9 minutes, or until edges are firm. Remove cookies and cool on a rack.
Meanwhile, for icing, in a medium mixing bowl stir together the confectioners sugar and enough of the milk to make an icing of drizzling consistency. Drizzle icing over cookies.
