In a medium sized bowl, whisk the flour, baking soda, baking powder, salt, ginger, and cinnamon.

In a separate, larger bowl, add the butter, brown sugar, molasses, milk, and vanilla. Beat with a mixer.

Slowly add the dry ingredients into the wet and mix until completely combined.

Form the dough into a ball and wrap in cling wrap. Place in the fridge for about an hour.

To make the frosting, place butter and sugar in a bowl and beat with a hand mixer. Add milk to your preferred consistency (we added ~3tsp). We put the frosting into a squeeze bottle for easier decorating!

Once the cookies are chilled, preheat the oven to 350°F.

Lightly flour a surface and place the chilled dough on top. Begin to roll it out the dough with a rolling pin. I find it works best once you knead a little flour into it. Roll it to be ~1/4″ thick.

Cut out shapes and place on a lined baking sheet. They will puff up a bit so leave a little room in between each.

Bake for 5-8 minutes.