Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine flour, ground ginger, baking powder, cinnamon, baking soda, salt, cloves and nutmeg. Set aside.
In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Add eggs, molasses, fresh ginger and lemon juice. Beat until well mixed, scraping sides of bowl occasionally. Add flour mixture, stirring until well mixed and smooth. Stir in crystallized ginger.
Cover; chill for about 30 minutes or until easy to work with. Shape the dough into three 1-1/2-inch-thick logs (each about 8 inches long). Wrap each log in wax paper; twist the ends. Refrigerate for at least 4 hours or up to 2 days.
Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. Cut chilled or frozen logs into scant 1/4-inch slices. Place slices about 1 inch apart on the prepared pans. Bake for 8 to 10 minutes or just until firm. Cool on pans for 2 minutes. Transfer to wire racks; cool.