Giant Ginger Cookies With Tangy Lemon Icing

Submitted by ratherbeswimmin

"Cuisine at Home; if you aren't wild about the flavor of ginger, then these aren't for you."

 

• Ready In: 1hr 30mins
• Ingredients: 20
• Yields: 12 large cookies

ingredients

• Cookies

• 2 1⁄2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground white pepper
• 12 tablespoons unsalted butter, softened (1 1/2 sticks)
• 1⁄2 cup sugar
• 1⁄2 cup packed brown sugar
• 1 egg
• 1⁄4 cup molasses
• 1⁄4 cup minced candied ginger
• 1 tablespoon minced fresh ginger
• turbinado sugar or coarse granulated sugar

• Icing

• 2 cups sifted powdered sugar
• 2 tablespoons powdered egg whites (or meringue powder)
• 1 tablespoon milk
• 1 lemon, zest of
• 1⁄2 lemon, juice of

directions

1. Cookies: In a bowl, stir together the flour, spices, baking soda, salt, and pepper; set aside.
2. In a bowl of stand mixer, cream butter and sugars together until smooth.
3. Add egg; beat until incorporated, then beat in molasses, candied ginger, and fresh ginger.
4. Gradually add flour mixture, mixing just to combine.
5. Chill dough until slightly firm, about 1 hour.
6. Preheat oven to 350°; line 2 baking sheets with parchment paper.
7. Scoop dough into 2 1/2 inch balls (use No 20 scoop or a 1/4-cup measuring cup).
8. Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets, spacing 3 inches apart.
9. Flatten balls with the bottom of a measuring cup, then bake 15-18 minutes, or until set.
10. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
11. Icing: whisk all the ingredients for the icing together until smooth; then spread a tablespoon of icing on each cookie with a spatula.
12. Allow to harden before serving.