Ingredients
See below
Preparation
Ginger Snaps from Joy of Cooking
For very crunchy cookies, overbake slightly’ for more tender ones, underbake by a minute or two. Position a rack in the upper third of the oven. Preheat the oven to 350F. Grease cookie sheets. Whisk together thoroughly: 3 ¾ C flour 1 ½ t baking powder ½ t baking soda 4 t ground ginger 1 t ground cinnamon ¼ t ground cloves ¼ t salt Beat on medium speed until very fluffy and well blended: 12 T (1 ½ sticks) unsalted butter, softened 1 2/3 C sugar Add and beat until well combined: 2 large eggs ½ C dark molasses 2 t fresh lemon juice ¼ t finely grated lemon zest 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 ½ inches apart on the sheets. Pat down the balls to flatten the tops just slightly. 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.
