Chewy Gingerbread Cookies

In a large mixing bowl, cream or mix together the softened unsalted butter, sugar, and dark brown sugar.
Add the molasses, milk, and lemon juice, mixing well.
In a separate large bowl, sift together the flour, baking soda, salt, ginger, nutmeg, cinnamon, and allspice.
Mix the dry ingredients into the creamed mixture, mixing well.
Cover the dough, and chill in the refrigerator for about 4 hours.
Pre-heat the oven to 375° F.
Turn the dough out onto a floured surface, coating the dough with flour and kneading it until it's less sticky and more pliable.
Then roll the dough out to about 1/4 inch thickness.
Cut out cookies with floured Christmas cookie cutters.
Place the cookies on an un-greased cookie sheet, and bake at 375° F for about 10 minutes, or until the cookies are set.
Place the cookies on a wire rack to cool completely before decorating.

In a large mixing bowl, mix together the softened salted butter and vanilla extract.
Add the milk to the mixture.
Slowly add the powdered sugar to the mixture, mixing it in as you go; the finished icing should be smooth, creamy, and spreadable.
Decorate the gingerbread cookies with icing, sprinkles, and nonpareils.