Giant Ginger Cookies With Tangy Lemon Icing Recipes

GIANT GINGER COOKIES WITH TANGY LEMON ICING

Steps:

• Cookies: In a bowl, stir together the flour, spices, baking soda, salt, and pepper; set aside.
• In a bowl of stand mixer, cream butter and sugars together until smooth.
• Add egg; beat until incorporated, then beat in molasses, candied ginger, and fresh ginger.
• Gradually add flour mixture, mixing just to combine.
• Chill dough until slightly firm, about 1 hour.
• Preheat oven to 350°; line 2 baking sheets with parchment paper.
• Scoop dough into 2 1/2 inch balls (use No 20 scoop or a 1/4-cup measuring cup).
• Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets, spacing 3 inches apart.
• Flatten balls with the bottom of a measuring cup, then bake 15-18 minutes, or until set.
• Let cookies cool on the pan for 5 minutes, then transfer to a rack.
• Icing: whisk all the ingredients for the icing together until smooth; then spread a tablespoon of icing on each cookie with a spatula.
• Allow to harden before serving.

GIANT GINGER COOKIES

Steps:

• In medium bowl stir together first 6 ingredients and set aside.
• In large mixing bowl beat shortening on low speed for 30 seconds.
• Add sugar and beat until combined.
• Beat in eggs and molasses until combined.
• Mix in reserved flour and spice mixture until combined.
• Shape dough into 2 inch balls, (or you can measure with a #20 ice cream scoop).
• Roll balls in the coarse sugar.
• Place 2-1/2 inches apart on ungreased cookie sheet.
• Bake at 350°F for 12-14 minutes or until cookies are light brown and puffed -- do not overbake!
• Cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely.

FRESH GINGERBREAD WITH LEMON ICING

Steps:

• Preheat the oven to 325°F.
• In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
• Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
• And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.