Frosted Gingersnaps

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1. 1
   Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
2. 2
   In a bowl, beat together the butter, brown sugar, molasses, and vanilla until light and fluffy, about 3-5 minutes. Add the flour, ginger, 1 teaspoon of cinnamon, baking soda, and salt, beating until combined.
3. 3
   In a shallow bowl, mix 2 teaspoons of cinnamon and the sugar.
4. 4
   Roll the dough into tablespoon-size balls, then roll them through the cinnamon sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just set. Let cool on the pan.
5. 5
   To make the frosting. Mix all ingredients, add milk as needed to thin. Dip the cookies into the glaze and sprinkle with salt. Let dry 1 hour. Store in an airtight container for up to 5 days.