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1
Position an oven rack in the upper third of the oven; preheat to 350 degrees.
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2
Lightly grease several baking sheets or line with parchment paper.
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3
In a large bowl, combine the flour, baking powder, 1 1/4 teaspoons of the cinnamon and the salt.
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4
Set aside.
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5
In a large bowl, using a stand mixer or electric hand mixer on medium speed, beat the butter, oil, sugars and ginger for about 2 minutes, until very light and fluffy, scraping down the bowl as needed.
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6
Add the eggs, vanilla extract and lemon zest, mixing until smooth.
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7
Reduce the speed to low and add about half the flour mixture, mixing to incorporate.
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8
By hand, add the remainder of the flour mixture, mixing well.
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9
Let the dough stand 10 minutes to firm up slightly.
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10
Meanwhile, combine the sugar and the remaining 1/4 teaspoon cinnamon in a shallow bowl.
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11
Divide the remaining dough into thirds, then divide each third into 12 equal portions.
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12
Roll the portions between the palms of your hands to form balls; place them on the baking sheets, spacing them about 2 inches apart.
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13
Wipe the bottom of a flat-bottomed glass lightly with vegetable oil.
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14
Dip the glass into the sugar-cinnamon mixture, then press down on a ball to form a 2 1/4-inch round.
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15
Continue forming the cookies, dipping the jar bottom into the cinnamon sugar between each cookie and oiling it after every 2 or 3 cookies.
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16
Lightly sprinkle the cookies with more cinnamon sugar or a little colored sugar, if desired.
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17
Bake, 1 sheet at a time, for 6 to 9 minutes or until the cookies are just light golden brown around the edges; do not overbake.
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18
Rotate the pan from front to back about halfway through baking to ensure even browning.
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19
Let cool for 2 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.
