2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter (room temperature)
1 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 tsp pure vanilla
1 tbsp finely chopped grated lemon zest
plus 2 tbsp of fresh lemon juice
1/4 cup molasses
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground allspice
Sanding sugar for sprinkling
Bake at 350 degrees
Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Beat the butter, sugar and brown sugar in a large bowl with a mixer on medium speed until fluffy about 3 minutes.
Beat in the egg and vanilla until combined. Reduce speed and add flour mixture until
Transfer half of the dough to a separate bowl and stir in lemon zest and juice. Beat the
molasses, ginger, cinnamon and allspice in the remaining dough.
place each section of dough on a piece of plastic wrap. roll into a rectangle sheet.
Place both sheets into the refrigerator for 2 hours. After 2 hours place the sheets together and roll into a log. Cut into cookies, sprinkle with sugar and bake.
do not place dough in refrigerator. Mix both sections of dough together, roll into 1 inch balls
and roll in Sandy (Course) sugar and bake. This method makes a softer cookie.
Dough can be kept in refrigerator over night.