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1 2/3 cups all-purpose flour
½ cup unsalted butter at room temperature
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon cardamom
¾ cup sugar
1 large egg at room temperature
2 tablespoons lemon zest
1 teaspoon vanilla
2 tablespoons crystal ginger chopped fine
Ginger Sugar (Rolling sugar 2 tablespoon crystal ginger chopped fine mixed with 3 tablespoon sugar.)
Glaze:
¾ cup powdered sugar mix
2 tablespoons lemon juice (and a teaspoon of zest)

Preparation

1
Sift the all-purpose flour into a medium bowl, add the ginger powder, baking soda, cardamom, and two tablespoons of the crystal ginger, whisk all together and sit aside.
2
In a large separate bowl, use a hand or standing mixer to beat the sugar and the butter until fluffy, which is about 1 minute. Scrape the sides, add the egg, and mix. Mix in the vanilla, orange zest, and lemon zest and beat for another minute until combined well.
3
Add the dry ingredients to the wet ingredients and mix well until combined. The dough will be sticky!
4
Roll one tablespoon of dough into a ball using an ice cream scoop or your hands. Then dip the top of the cookie into the ginger sugar mix. Take caution not to put too much pressure on the cookie! Place it on a lined baking sheet. Cover and chill for 45 minutes.
5
Preheat the oven to 350 Arrange the cookies 3 inches apart on a lined baking sheet with either parchment paper or a silicon matt Bake for 11 to 13 minutes until lightly browned on the edges with the center still soft. Transfers into a cooking rack and let it completely cool.
6
In the meantime, assemble the glaze by combining the lemon or orange juice with powdered sugar and the zest. Drizzle over the cooled cookies and let them settle for an hour before packaging them or putting them away! Then, eat a cookie, share a cookie, and try not to finish the batch in one night!