Giant Ginger Cookies With Tangy Lemon Icing Recipes

GIANT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
• With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
• Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
• Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

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.

QUICK TANGY LEMON ICING FOR GINGERBREAD COOKIES

Steps:

• place all ingredients in a bowl and mix until smooth.
• if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.