In the bowl of a stand mixer (or a large bowl), combine the cookie ingredients until very soft dough forms. It will be sticky, so don't worry about that.
Use a medium cookie scoop or tablespoon to scoop the dough into the prepared baking sheet, 2 inches apart, they spread a good bit so give them room.
Bake for 8-10 minutes or until edges are light golden brown and the cookies are just set.
Cool for 2 minutes on the baking sheet, then remove to cooling racks to cool completely, about 30 minutes.
Meanwhile, stir together the powdered sugar, lemon zest and lemon juice until smooth.
When the cookies have cooled, spread a small amount of glaze on each cookie and top with a few pieces of the cystallized ginger.
Allow the glaze to firm up, then store in an airtight container.
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