Lemon Gingersnap Cookies Recipe

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. If piping the cookies, have ready a pastry bag fitted with a star or plain tip. Place the butter and brown sugar in the bowl of an electric mixer, fitted with the paddle attachment, and cream until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla extract and mix until incorporated. Sift together the flour, baking soda, salt, and spices.

Add to the butter mixture and mix until well combined. Fill the pastry bag two-thirds full and pipe 1-1 1/2" mounds of dough, 2 inches apart, on the baking sheets. Can also form the dough into 1-inch (2.54 cm) balls.

Place on the baking sheet and, with the bottom of a glass that has been lightly dusted with flour, flatten the cookies slightly. Sprinkle the cookies with granulated white sugar. Bake about 10 minutes or until the cookies feel dry and firm on top. Cool on a wire rack.

Tip: Lightly grease, or spray with Pam, your measuring cup before pouring in the molasses. This prevents the molasses from sticking to the cup. Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).