Some cookie doughs, like the one in this recipe, start off by heating the butter and sugar rather than creaming the combination for a deeper, more caramel-like flavor; using brown sugar instead of white sugar also helps. Rye flour is added along with wheat flour here, for another flavor note. Ground ginger and cinnamon lend warmth, and cocoa powder a hint of chocolate. The powdered sugar frosting is brightened with lemon juice.