Halloween Molasses Cut-Outs

Combine butter, sugar, molasses, egg and vinegar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining ingredients. Beat, scraping bowl often, until well mixed.

Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2 hours or overnight).

Heat oven to 350°F. Roll out dough on surface lightly covered with equal mixture of flour and sugar, one portion at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with assorted 2 to 3-inch cookie cutters.

Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until no indention remains when touched. Let stand 1 minute. Cool completely.

Combine all frosting ingredients except milk and decorator sugars in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting and decorator sugars, as desired.