In a large bowl, blend together the sugar and butter. Add the molasses. Fold in the sifted flour, ginger, baking soda, cinnamon and salt. Refrigerate for a least 2 hours. Preheat oven to 350° F. Lightly grease a large baking sheet. On a lightly floured board, roll out the dough until it is 1/8 inches thick. Cut out the cookie with a ghost shaped cutter. Bake for 6 to 8 minutes, until lightly browned. Let cool completely before decorating. Frosting 1 - 16 ounce box powdered sugar 1 teaspoon vanilla pinch of salt 3 to 4 tablespoons milk 1- 8 ounce package miniature chocolate chips Take half of the sugar and add the vanilla, salt and 2 tablespoons of the milk. Mix well. Now add the remaining sugar and mix again. Add as much of the remaining milk as you need to reach the desired consistency for spreading. Spread the frosting on each cookie until it is totally white and looks like a ghost. For eyes, use 2 chocolate chips on each cookie.