GIANT GINGERBREAD COOKIE

Giant Gingerbread Cookie image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1/4 cup granulated sugar
1 large egg
1/3 cup molasses (not blackstrap)
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
2 tablespoons meringue powder
4 to 6 tablespoons water
Granulated sugar, for sprinkling

Steps:

Make the cookie: Line a baking sheet with parchment paper. Whisk the flour, ginger, cinnamon, allspice, nutmeg, salt and baking soda in a medium bowl.
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until just combined. Mix in the molasses and vanilla. Reduce the speed to medium low and beat in the flour mixture until just combined.
Turn out the dough onto the baking sheet. With lightly floured hands, press the dough into a 10-inch round, about 1/2 inch thick. Lightly cover with plastic wrap and refrigerate at least 30 minutes.
Preheat the oven to 350˚ F. Uncover the dough. Bake until the cookie is slightly puffed and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the pan, then slide the cookie (on the parchment) onto a rack to cool completely.
Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and whisk until the mixture is smooth and stiff peaks form. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe.
Transfer the icing to a piping bag with a small star tip. Pipe a snowflake design on the cookie. Sprinkle with granulated sugar and let the icing set, about 30 minutes. Cut the cookie into wedges.