Giant Ginger Cookies With Tangy Lemon Icing

• 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
• 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
• 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 350u0b0; 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.

cookies, flour, ground ginger, ground cinnamon, ground cloves, baking soda, salt, ground white pepper, unsalted butter, sugar, brown sugar, egg, molasses, candied ginger, fresh ginger, turbinado sugar, icing, powdered sugar, powdered egg whites, milk, lemon, lemon

Taken from www.food.com/recipe/giant-ginger-cookies-with-tangy-lemon-icing-442436 (may not work)