Gingerbread Cookies with Cream Cheese Frosting

For the Cookies:
2 Preheat oven to 350F degrees. If you're using the milk and vinegar mixture, go ahead and mix the milk and vinegar in a small bowl and set aside.
3 In a large mixing bowl, using a hand mixer or a stand mixer, cream together butter and sugar together until well combined. Add in the egg and vanilla extract. Mix well.
4 Then add in all the dry ingredients: flour, cinnamon, ginger, cloves, baking soda, baking powder, & sea salt. Mix until mostly combined. The dough will be a bit crumbly.
5 Next, add in half the milk mixture and about half of the molasses. Mix until incorporated. Add in the rest of the milk and the rest of the molasses. The dough will be super soft and sticky.
7 From here, I find it easiest to refrigerate the dough for about 30 minutes to make it easier to scoop out. It's not required but certainly makes it easier.
8 Drop the cookies onto a baking sheet lined with parchment paper. I personally use a large cookie scoop or a spoon. They spread quite a bit while baking so make sure to space them out well.
9 My dough made about 16 cookies, because I made them large but you could make 16-20! Bake for 10-12 minutes depending on size. Mine took about 10-11 minutes and they were baked at room temperature. If you end up refrigerating the dough for awhile you may need to increase the time by 2-3 minutes. Just keep an eye on them!
11 Once done, cool on the baking sheet for about 10 minutes and then move to a wire rack to cool completely.
For the Frosting:
14 Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract. 
15 Add in the powdered sugar, cinnamon and sea salt and mix until well combined. Set aside.
To assemble Cookies:
18 Once cookies are completely cooled, spread icing on top of the cookies. Sprinkle with sprinkles of your choice and enjoy!