Giant Ginger Cookies With Tangy Lemon Icing

• Cookies
• all-purpose flour↗2 1⁄2 cups
• ground ginger↗2 teaspoons
• ground cinnamon↗1 teaspoon
• ground cloves↗1⁄2 teaspoon
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• ground white pepper↗1⁄4 teaspoon
• unsalted butter, softened (1 1/2 sticks)↗12 tablespoons
• sugar↗1⁄2 cup
• packed brown sugar1⁄2 cup
• egg↗1
• molasses↗1⁄4 cup
• minced candied ginger1⁄4 cup
• minced fresh ginger1 tablespoon
• turbinado sugar or coarse granulated sugar↗
• Icing↗
• cups sifted powdered sugar2
• tablespoons powdered egg whites (or meringue powder)2
• tablespoon milk↗1
• lemon, zest of↗1
• lemon, juice of↗1⁄2

Step-by-step instructions

1. 1

   Cookies: In a bowl, stir together the flour, spices, baking soda, salt, and pepper; set aside.

2. 2

   In a bowl of stand mixer, cream butter and sugars together until smooth.

3. 3

   Add egg; beat until incorporated, then beat in molasses, candied ginger, and fresh ginger.

4. 4

   Gradually add flour mixture, mixing just to combine.

5. 5

   Chill dough until slightly firm, about 1 hour.

6. 6

   Preheat oven to 350°; line 2 baking sheets with parchment paper.

7. 7

   Scoop dough into 2 1/2 inch balls (use No 20 scoop or a 1/4-cup measuring cup).

8. 8

   Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets, spacing 3 inches apart.

9. 9

   Flatten balls with the bottom of a measuring cup, then bake 15-18 minutes, or until set.

10. 10

    Let cookies cool on the pan for 5 minutes, then transfer to a rack.

11. 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. 12

    Allow to harden before serving.