Growing up, my family always made desserts together during the holidays and one of my favorite recipes was gingerbread. These cookies are an ode to this Christmas classic. My recipe uses zesty lemon for a unique twist on the flavor profile that results in crunchy, crispy cookies with a soft, chewy center.
In a large bowl, whisk together flour, ginger, cinnamon, baking soda, cardamom and salt until well blended. Put aside.
In the bowl of your stand mixer fitted with a paddle attachment, add the butter and both sugars and mix for 3 minutes or until light and fluffy.
Reduce speed to low and add egg yolk, lemon zest and vanilla and mix until well incorporated.
Add the molasses and mix well. Next, add the flour mixture in three increments and mix until just combined. Scrape bottom of bowl as needed to combine all ingredients into a soft dough.
Cover the bowl tightly with plastic wrap and refrigerate the dough for 1 hour.
While the cookies cool, preheat the oven to 375 F and line a baking sheet with a sheet of parchment paper and set aside.
Once the dough is chilled, pour the powdered sugar into a separate bowl.
Use a tablespoon or cookie scoop to measure the dough into balls. With cool hands, roll the dough into a ball using your palms. Next, carefully roll the cookie ball in powdered sugar to coat and place on the prepared cookie sheet. Repeat with the rest of the dough and place the cookies two inches apart as they will spread during baking.
Bake one sheet at a time for 10-12 minutes until cookies are puffed and cracked with a soft center.
Cool the cookies on the baking sheet for at least 5 minutes so they can set, then transfer to a wire rack to cool completely.
Repeat steps 8-10 until all cookies are baked and tasted.