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Ginger Snaps from Joy of Cooking
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For very crunchy cookies, overbake slightly' for more tender ones, underbake by a minute or two.
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Position a rack in the upper third of the oven. Preheat the oven to 350F. Grease cookie sheets.
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Whisk together thoroughly:
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3 3/4 C flour
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1 1/2 t baking powder
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1/2 t baking soda
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4 t ground ginger
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1 t ground cinnamon
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1/4 t ground cloves
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1/4 t salt
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Beat on medium speed until very fluffy and well blended:
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12 T (1 1/2 sticks) unsalted butter, softened
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1 2/3 C sugar
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Add and beat until well combined:
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2 large eggs
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1/2 C dark molasses
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2 t fresh lemon juice
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1/4 t finely grated lemon zest
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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.
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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.
