By Tara Bench
Fresh ginger gives these giant sugar cookies a spicy bite.
Makes: about 3 dozen
Work: 2 hours
Total: 5 hours
5 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
2 large eggs
2 tablespoons grated fresh ginger
1 recipe Lemon Royal Icing (on Slide 3)
1. Heat oven to 325 degrees F. Line 3 baking sheets with parchment; set aside.
2. Whisk together flour, ground ginger, baking powder and salt in a bowl; set aside. In another bowl, cream butter and sugar with a mixer until pale and fluffy, about 3 minutes. Add eggs and fresh ginger and mix to combine. With mixer on low speed add flour mixture gradually, beating until incorporated. Shape dough into two disks and wrap each in plastic; refrigerate until firm, 1 hour or overnight.
3. On a lightly floured surface roll dough to about 3/16-inch thickness and cut rounds using a 3 1/4-inch scalloped cookie cutter. Transfer to baking sheets and bake 15 to 17 minutes or until edges are just golden. Let cool on sheets on wire racks.
4. Spoon Lemon Royal Icing into a pastry bag fitted with a #3 or #4 plain tip and secure top end with a rubber band. Outline cookies and then fill in by flooding with piped icing. Surface will become smooth. Let stand 3 hours or overnight until icing sets.