Giant gingerbread cookie

Ingredients:

Cookie

• 2.5 cups premium flour + extra for working with the dough
• 1.5 tsp ground ginger
• 1 teaspoon ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 0.5 tsp salt
• 0.5 tsp of soda
• 220 g unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1 large egg
• 1/3 cup molasses
• 1 tsp vanilla extract

Glaze

• 450 g of powdered sugar
• 2 tbsp. dry egg white
• 4-6 tablespoons of water
• Granulated sugar, for sprinkling

Preparation:

1. In a medium bowl, whisk together the flour, ginger, cinnamon, allspice, nutmeg, salt, and baking soda. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
2. Beat in the egg just until incorporated. Stir in the molasses and vanilla extract. Reduce the mixer speed to medium-low, beat in the flour mixture, and knead the dough.
3. Line a baking sheet with parchment paper. Place the dough on the baking sheet. Using lightly floured hands, shape it into a circle 25 cm in diameter and about 1 cm thick. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat oven to 350°F (175°C). Uncover the dough. Bake until the cookies are slightly puffed and golden around the edges, 18-20 minutes. Let cool on the baking sheet for 5 minutes, then slide the cookies (on the parchment paper) onto a wire rack to cool completely.
5. Meanwhile, prepare the glaze.:
   
   In a large bowl, combine the powdered sugar and dry egg whites. Add 4 tablespoons of water and beat until the icing is smooth and holds stiff peaks. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe.
6. Transfer the icing to a pastry bag fitted with a small star-shaped tip. Pipe the icing onto the cookies, creating a large snowflake shape. Sprinkle with sugar and let the icing set for about 30 minutes. Cut the cookies into pieces.