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Giant Ginger Cookies With Tangy Lemon Icing

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“Cuisine at Home; if you aren't wild about the flavor of ginger, then these aren't for you.”
1hr 30mins
12 large cookies

Ingredients Nutrition


  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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