Giant Ginger Cookies With Tangy Lemon Icing |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Cuisine at Home; if you aren't wild about the flavor of ginger, then these aren't for you. Ingredients:
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 |
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.
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