My Best Ginger Cookies

I hesitate to share this recipe because I love it so much (and am therefore very protective), but I simply have to, because you'll love it so much.  It doesn't really need any further introduction, but I must give credit to The Joy of Cooking, which is the starting point for the quantities.

Ginger Cookies
yield: 5-6 dozen, depending on size

12 T unsalted butter, softened
1 2/3 c granulated sugar

2 large eggs
1/4 c dark molasses
1/4 c dark brown sugar
2 t lemon juice
1 t orange zest
1/2 t vanilla

3 3/4 c all purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
4 t ground ginger
1 t cinnamon

1/2 c chopped crystallized ginger
1 T grated fresh ginger
granulated sugar, in a shallow bowl for rolling

Preheat the oven to 350F.  Line cookie sheets with parchment, or grease well.

In a stand mixer, or by hand, beat the granulated sugar with the butter until light and fluffy.  Add in the eggs, one at a time, then add the molasses, brown sugar, zest, lemon juice, and vanilla.  Combine the dry ingredients in a separate bowl and mix thoroughly.  Add into the butter mixture and mix until just combined.  Fold in the two gingers.

With a #40 scoop, or your favorite tablespoon measure, portion out the dough and drop it into the sugar.  Roll each piece until completely coated and rounded.  Flatten just a bit, then place on the cookie sheets about 1 1/2" apart.  At this point, the cookies can be frozen for up to one month.  Otherwise, slide into the oven and bake for 11 minutes (or longer if you like them crisp).