I got this recipe from Cuisine Cookies for the Holidays (from Cuisine at Home). Once I saw it, I knew I had to try them out! They are delicious, especially with the lemon icing.
2-1/2 cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground white pepper
1-1/2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup molasses
1/4 cup minced candied ginger*
1 tbsp minced fresh ginger
Turbinado (raw), coarse, or granulated sugar
2 cups sifted powdered sugar
2 tbsp powdered egg whites or meringue powder**
1 tbsp milk
Minced zest of 1 lemon
Juice of 1/2 lemon
Stir flour, ground ginger, cinnamon, cloves, baking soda, salt, and pepper together for cookies in a bowl; set aside.
Cream butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar together in a bowl with a mixer until smooth. Add egg, beat until incorporated, then beat in the 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 baking sheets with parchment paper. Scoop dough into balls, about 1/8 cup worth. Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets. Flatten balls with the bottom of a measuring cup (I sprayed the bottom with non-stick cooking spray first), then bake 10-12 minutes, or until set. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Whisk all ingredients for the icing together until smooth, then spread some icing on each cookie with a spatula. Allow the icing to harden before packaging.
Makes ~2-1/2 dozen cookies.
*Candied ginger (which I found in the bulk section) is sticky. It's easier to chop if you pile the ginger on a cutting board, sprinkle it with powdered sugar, then rock the knife through it. Shake the minced pieces in your hand to sift away the excess sugar.
**I found meringue powder at Hobby Lobby, a craft supply store (it is made by Wilton).