glazed candied ginger cookies

yield: About 30 cookies

cookie ingredients
1 cup granulated sugar
3/4 cup unsalted butter, softened
1 tsp baking soda
1 ½ tsp ground ginger
1 teaspoon cinnamon
1/2 tsp sea salt
1/2 tsp ground cloves
1/2 tsp freshly ground nutmeg
1 egg
3 tbsp molasses
2 cups flour

ginger sugar mix ingredients
⅓ cup turbinado sugar
½ tsp ground ginger
1/4 tsp coarse sea salt

glaze ingredients
2 cups powdered sugar
5  tbsp. water
½ tsp ground ginger
pinch fine sea salt

topping ingredients
1/4 cup candied ginger, chopped (Trader Joe's sells candied ginger) 
1 tsp sugar

you'll also need:
ice cream scooper (i like size #50 , which is 1 5/8" diameter)

method:

1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.
2. Using a stand mixer with paddle attachment, cream butter and sugar. add baking soda, ginger, cinnamon, cloves, nutmeg and salt. mix until well blended.
3. Mix in egg and molasses. Tip: spray spoon with baking spray so molasses doesn't stick.
4. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be too sticky. You may need to adjust flour quantity.
5. to make ginger sugar mix, in a small bowl mix turbinado sugar, ginger and salt.
6. scoop dough and drop balls in coating, rounded side down. about ⅓ of the ball should be coated. do not coat the entire ball, because sugar on cookie bottoms may burn. 
7. place balls flat side down on cookie sheet, 2" apart. bake for 8-9 minutes, until edges are golden, rotating pan halfway through. let cool on baking sheet for 3-4 minutes till firm enough to handle. Transfer to cooling racks.
8. to make topping, place candied ginger and sugar in a sealed container and shake till combined. this will prevent ginger from sticking together. set aside.
9. to make glaze: Combine powdered sugar, ginger, salt and water and stir until smooth. Drizzle glaze over completely cooled cookies.
10. while icing is still wet, add candied ginger topping.
11. ​allow to dry for several hours before putting in airtight container. store at room temperature for up to 5 days.

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