GIANT GINGER COOKIES WITH TANGY LEMON ICING

Giant Ginger Cookies With Tangy Lemon Icing image

Provided by ratherbeswimmin

Time 1h30m

Yield 12 large cookies

Number Of Ingredients 20

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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
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

Steps:

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.