From Cook's Illustrated. I'm planning to make these for this year's Xmas tray - putting it here now for safekeeping. Dough will keep three days in the refrigerator or 2 weeks in the freezer. (Time includes chilling time)

Ingredients

granulated sugar↗3⁄4 cup
(5 1/4 ounces)
crystallized ginger, minced↗3 tablespoons
lemon zest, grated↗2 tablespoons
lemon juice↗2 tablespoons
unbleached all-purpose flour↗1 3⁄4 cups
(8 3/4 ounces)
table salt↗1⁄4 teaspoon
baking powder↗1⁄4 teaspoon
unsalted butter, cold, cut into 1/2-inch cubes↗12 tablespoons
(1 1/2 sticks)
large egg yolk↗1
vanilla extract↗1⁄2 teaspoon
cream cheese, softened↗1 tablespoon
lemon juice↗2 tablespoons
confectioners' sugar↗1 1⁄2 cups
(6 ounces)

Step-by-step instructions

1
Heat oven to 375.
2
Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
3
Add flour, salt and baking powder and pulse until combined.
4
Add butter in chunks and pulse until mixture resembles fine cornmeal.
5
In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
6
Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
7
Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.
8
Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
9
Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.

Source: food.com

Original recipe ↗

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