Double Ginger Drop Cookies

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter and brown and granulated sugars until fluffy. Beat in egg, crystallized ginger, molasses and vanilla. In separate bowl, whisk together flour, ground ginger, baking powder, baking soda and salt. Add to butter mixture and stir until smooth.

Drop by rounded teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool.

Icing: In small bowl, whisk icing sugar with ginger. Add milk and whisk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to drizzle. Drizzle over each cookie. Let stand until icing is firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Additional information :

Variation
Double Ginger Refrigerator Cookies:
Using parchment paper as guide, roll dough into 1-1/2-inch (4 cm) long log; flatten sides to form triangle. Freeze until firm enough to slice, 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes.) Cut into 1/4-inch (5 mm) thick slices. Bake as directed.

Source : Canadian Living Magazine: January 2004