In a large mixing bowl combine the dry ingredients (flour, sugar, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt). Mix well with a large spoon.
Add in the wet ingredients then mix well with a hand or stand mixer.
Grease or line a baking sheet with parchment paper (not wax paper). Using a cookie scoop drop the dough onto the baking sheet. I did six per baking sheet and left room for the cookies to spread.
Bake the cookies for 13 to 16 minutes or until cookies are firm. Let cookies rest for 10 minutes before transferring to a cooling rack.
For the glaze
In a medium sized bowl combine the powdered sugar, milk, salt, and vanilla extract. Mix well with a hand mixer until well combined. Use a teaspoon to drizzle over cooled cookies.