1 c unsalted butter
2/3 c light brown sugar
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1 egg, divided
1/2 c molasses
3 c flour
1 c powdered sugar
1 T lemon juice
Cream butter with brown sugar, salt, soda, cinnamon, and ginger to fluffy. Beat in egg yolk. Beat in molasses. Fold in flour. Using a 1 1/2" scoop smash level spoon fulls into scoop and drop flat side down on cookie sheets. Flatten tops with your palm. Whisk egg white with powdered sugar. Beat with a whisk until it gets fluffy and holds streaks. Beat in lemon juice. Cover tops of cookies with egg white mixture. Bake 15 minutes at 325F. Cool on cooling racks.
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