Giant Ginger Cookies With Tangy Lemon Icing Recipe

Name: Giant Ginger Cookies With Tangy Lemon Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ 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

Servings: persons

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
½ 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

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 350u00b0; 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.

799

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cookies, 2 1/2 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Giant Ginger Cookies With Tangy Lemon Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Giant Ginger Cookies With Tangy Lemon Icing

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