Giant Ginger Cookies With Tangy Lemon Icing

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READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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