Lemon~Ginger Snaps

Ginger Snaps are one of my favorite cookies from childhood; not because they were homemade, but instead it was the cookie my grandparents had in their cookie jar when I stopped in after getting off the school bus.   It was the conversations with them, seeing what my grandfather might be building in his wood shop, or helping my grandmother snap green beans from the garden that made this experience so memorable.

When I decided to create my own ginger snap, I knew it would not only have the wonderful spices associated with this cookie, but I'd pump up the flavor with some lemon bits and mini diced candied ginger! I came across both of these ingredients at King Arthur Catalogue, but if you don't have them, substitute the zest of one lemon and dice your own candied ginger.

Lemon~Ginger Snaps
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup shortening
3/4 cup + 2 T light brown sugar, packed
1 large egg
3 T molasses
1 1/2 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground cardamon
1 tsp. freshly ground nutmeg
2 1/4 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. Kosher salt
1/3 cup mini diced candied ginger
1/3 cup Lemon Bits (or the zest of one lemon)

1/2 cup granulated sugar to roll cookies in

Preheat oven to 375F-degrees.  Line a baking sheet with parchment and set aside.
In a stand mixer, using the paddle attachment, cream the butter, shortening, and brown sugar together until fluffy.  Add the molasses, egg and lemon zest, if using.  Beat well, scraping down the sides of the bowl as needed.

In a medium bowl, measure out all the dry ingredients (sans the ginger and lemon bits).   Use a whisk to mix all the ingredients and then, add to the bowl of the stand mixer.  On low, mix the ingredients together--don't over mix.  Stir in the mini chopped candied ginger and lemon bits, is using.

Use a two-tablespoon sized scoop to measure the mounds.  Roll in the granulated sugar and place on the baking sheet, about 2-inches apart.

Bake in the preheated oven for 8 to 10 minutes (my cookies took 9 minutes!)  Remove from the oven and allow to cool slightly before transferring them to a rack to cool completely.  The recipe makes 2 dozen cookies.

The tops are slightly cracked and the aroma in your kitchen will be delightful.  I think a nice cold glass of lemonade with the cookies would be refreshing on a hot day...I know Ari and Maddie would like that.

My grands will be here in less than two weeks and I want to make cookies with them, but not just for the baking experience; I want us to sit down and share what the adventures we've had during the day.  They'll be doing their own scrapebooks to keep the memory of Camp Mimi so when we're apart, it will be something they can turn to...and remember. Enjoy!

I'd also like to thank my dear friend Ellen from Bake it with Booze blog--who gave me another Versatile Blogger award.  I'm thrilled to be a part of such a wonderful community of talented "bloggers!" XOXO