Preheat the oven to 350°F and line baking sheets with parchment paper. Set aside.

In a large bowl with an electric mixer or stand mixer using the paddle attachment, cream together the butter and sugars until light and fluffy for a few minutes. Be sure to scrape down the sides of the bowl with a rubber spatula.

Stir in the egg, molasses, and vanilla extract until smooth.

In a separate medium mixing bowl, whisk or sift together the flour, baking soda, baking powder, and spices.

Add the flour mixture to the wet mixture and mix until dough has formed. Be sure not to over-mix.

Use a small cookie scoop equivalent to 1 1/2 tablespoons of cookie dough to form cookie dough balls. Bake the cookies for 9-11 minutes or until the edges are a light golden brown.

Allow the cookies to cool on the baking sheets for a few minutes or until more stable, then transfer to a wire cooking rack to finish.

In a medium bowl beat together the cream cheese, powdered sugar, butter, cinnamon, and vanilla extract. Add the milk to thin and beat again until smooth. Add more milk if the frosting seems too thick.

Using an offset spatula, frost the tops of each cooled cookie and add Christmas sprinkles while still tacky, if using.

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