-
1
Ginger Snaps from Joy of Cooking
-
2
For very crunchy cookies, overbake slightly' for more tender ones, underbake by a minute or two.
-
3
Position a rack in the upper third of the oven. Preheat the oven to 350F. Grease cookie sheets.
-
4
Whisk together thoroughly:
-
5
3 3/4 C flour
-
6
1 1/2 t baking powder
-
7
1/2 t baking soda
-
8
4 t ground ginger
-
9
1 t ground cinnamon
-
10
1/4 t ground cloves
-
11
1/4 t salt
-
12
Beat on medium speed until very fluffy and well blended:
-
13
12 T (1 1/2 sticks) unsalted butter, softened
-
14
1 2/3 C sugar
-
15
Add and beat until well combined:
-
16
2 large eggs
-
17
1/2 C dark molasses
-
18
2 t fresh lemon juice
-
19
1/4 t finely grated lemon zest
-
20
Stir the flour mixture into the molasses mixture until well blended and smooth. Pull off pieces of the dough and roll into generous 1-inch balls. Space about 1 1/2 inches apart on the sheets. Pat down the balls to flatten the tops just slightly.
-
21
Bake, 1 sheet at a time, until the cookies are tinged with brown and just firm when lightly pressed in the center of the top, 10 to 13 minutes; rotate the sheet halfway through baking for even browning. The cookies flatten and develop cracks during baking. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool.