Gingerbread cookies

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour & next 7 ingredients through cloves,in a large bowl, stir with a whisk.Place granulated sugar & butter in large bowl; beat with a mixer at medium speed until smooth & well blended. Add molasses & egg; beat until well blended. Stir flour mixture into sugar mixture until well blended. Divide dough in half; Wrap in plastic wrap chill 1 hr. Preheat oven to 350°.

Remove 1 dough portion at a time.Roll dough to a 1/8-inch thickness on a floured surface. Cut with a cookie cutter. Place cookies 1/2 inch apart on parchment paper-lined baking sheets. Repeat procedure with remaining dough portion. Bake at 350° for 11 minutes or until edges of cookies are lightly browned. Remove from pans; cool completely on wire racks. For Icing, combine powdered sugar & milk, stir until smooth. Spoon mixture into a zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Pipe onto cookies. Decorate with sugar sprinkles. Makes 5 dozen cookies (serving size: 1 cookie)