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1
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Heat the oven to 375°. Lightly grease 2 large, shiny, aluminum baking sheets and set them aside.
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2
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Sift the flour, ginger, cinnamon, ground cloves, baking powder, baking soda, and salt into a large mixing bowl.
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3
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In a separate large bowl, combine the butter, shortening, sugar, egg, and molasses. Using an electric mixer on medium-high speed, beat the ingredients for about 2 minutes, until well blended and fluffy. Add the lemon zest and vanilla extract and beat briefly.
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4
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Using a wooden spoon, stir the dry ingredients into the creamed mixture a third at a time. The dough should be solid and hold together but still soft enough to be shaped.
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5
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Measure slightly rounded tablespoonfuls of dough and roll them into balls. Roll the balls in sugar, then arrange them on the baking sheets, evenly spaced about 2 1/2 inches apart.
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6
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Bake the cookies on the center oven rack, 1 sheet at a time. If you like a soft, slightly chewy ginger cookie, bake them for 9 to 10 minutes. The tops will feel soft and squishy under gentle finger pressure. If you like a crisp, crunchy gingersnap, bake for 12 to 13 minutes, until the tops feel slightly firm and crusty. The longer they bake, the crunchier they'll be.
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7
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Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack to cool completely. Store the cookies in an airtight tin. Makes about 3 dozen.
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