Crispy Ginger Snaps

Directions

1. 1
   In a large mixing bowl or stand mixer, cream the brown sugar and butter until smooth.
2. 2
   Add the egg, fresh ginger and lemon zest and beat well.
3. 3
   In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder and cloves.
4. 4
   Gradually add the dry ingredients to the butter mixture, beating until well combined.
5. 5
   Form the dough into a large disk, wrap in plastic and chill for at least 4 hours or overnight.
6. 6
   Preheat the oven to 350 degrees .
7. 7
   Scoop out 1 teaspoon of the dough at a time and roll it between the palms of your hands to form a ball.
8. 8
   Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour (to prevent sticking) to form thin rounds.
9. 9
   Sprinkle the tops of the cookies with sugar and bake for 10 minutes, or until crisp.
10. 10
    Serve, or store in an airtight container for up to four days.