Giant Ginger Cookies
Recipes for ginger cookies (typically the roll-out kind) are a dime a dozen during the holiday season. But this is the recipe to turn to when you want a festively flavored cookie (i.e., bursting with ginger flavor) that’s not time consuming to bake or to decorate.
FOR THE COOKIES, WHISK:
FOR THE ICING, WHISK:
Crystalized ginger, also known as candied ginger, is fresh ginger that’s been peeled and sliced, simmered in a sugar syrup, tossed in white sugar, then dried. You can find it at the grocery store, or you can even make your own.
For the cookies, whisk together flour, ground ginger, cinnamon, cloves, baking soda, salt, and pepper.
Cream butter, granulated sugar, and brown sugar in a large bowl with a hand mixer until light and fluffy.
Add egg and beat until incorporated, then beat in molasses, crystalized ginger, and fresh ginger. Gradually add flour mixture; mix just to combine. Chill dough until slightly firm, 1 hour.
Preheat oven to 350°. Line baking sheets with parchment paper.
Scoop dough with a #20 scoop (heaping 3 Tbsp.) or a ¼ cup measuring cup into 2½-inch balls; roll to smooth.
Coat dough balls in sugar, and arrange on prepared baking sheets spaced 3-inches apart.
Flatten balls with the bottom of a measuring cup, then bake until set, 15–18 minutes. Let cookies cool 5 minutes on baking sheets, then transfer to a rack to cool completely.
For the icing, whisk together powdered sugar, powdered egg whites, milk, zest, and lemon juice until smooth. Spread 1 Tbsp. icing on each cookie; let harden.