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.
Giant Ginger Cookies
THE COOKIES, WHISK
- 2 ½ cups All-purpose flour
- 2 tsp. Ground ginger
- 1 tsp. Ground cinnamon
- ½ tsp. Ground cloves
- ½ tsp. Baking soda
- ½ tsp. Table salt
- ¼ tsp. Ground white pepper
- 1 ½ Sticks unsalted butter (12 Tbsp.), softened
- ½ cup Granulated sugar
- ½ cup Packed brown sugar
- 1 Egg
- ¼ cup Molasses
- ¼ cup Minced crystalized ginger
- 1 tbsp. Minced fresh ginger
- Granulated sugar
THE ICING, WHISK
- 2 cups Powdered sugar
- 2 tbsp. Powdered egg whites or meringue powder
- 1 tbsp. Milk
- Minced zest of 1 lemon
- Juice of ½ a lemon
- 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.