Giant Ginger Cookies With Tangy Lemon Icing Food

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 LOW FAT GINGER COOKIES

Steps:

• Preheat your oven to 325°F.
• Combine the flour through the brown sugar and mix well.
• Using an electric mixer combine the butter, molasses, egg whites, and applesauce.
• Add the dry ingredients and mix well.
• Spray a baking sheet with non-stick spray.
• Drop the batter by 1 1/2 tablespoons onto the baking sheet.
• These will spread so allow some room.
• Bake for about 15 minutes per batch or until they are starting to brown on the bottom.
• Let these cool on a rack.

HEALTHIER LEMON-GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
• Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.
• Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.

GINGERBREAD COOKIES WITH LEMON FROSTING

Steps:

• Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk the next 8 ingredients; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese until fluffy. Add remaining ingredients; beat until smooth. Frost cookies. Refrigerate in an airtight container.

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.

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.