For the cookies:

• Preheat the oven to 375°F.
• In a small bowl, whisk together the flour, salt and spices. Set aside.
• With an electric mixer, cream the butter and sugar together just until combined. Do not overmix at this point – no need for the usual “light and fluffy”. 
• Add the egg and mix just until combined.
• Next add the molasses and vanilla. Mix until combined.
• Begin adding the flour while mixing a little at a time. Continue mixing until all the flour is added and until a dough forms.  If your dough is dry and/or crumbly, begin adding teaspoons of milk, just until it forms a firm dough. You don’t want it sticky or wet.  
• Lightly flour your surface, then roll out the dough to 1/4″ thickness.
• Bake on a cookie sheet with a silicone mat or lined with parchment paper for 8-9 minutes.

For the icing:

• With an electric hand mixer (or a stand mixer if you prefer), mix all ingredients in a large bowl until it forms soft peaks. 
• Keep icing covered with a damp cloth until ready to use to prevent hardening.