Lemon Gingersnap Cookies

Adria and I wanted to make cookies a few days ago. We found a recipe for Orange Spiced Ginger cookies, but we didn't have any oranges. So we decided to use lemons instead.. The original recipe only used the zest of the orange, but we decided that wouldn't be enough lemon flavor, so we added some fresh lemon juice too. But if you add juice, you have to add for flour too. When we finished they tasted GREAT! Have you ever tried Carr's Ginger Lemon Cremes Cookies. They have them as Costco sometimes. They are a crunchy gingersnap sandwich cookie filled with a lemon frosting. These taste like that. But are much softer and don't have to frosting. So here it is:

Ingredients:
3/4 C shortening
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 1/2 C flour
2 t baking soda
1 t ground cinnamon
1 t fresh grated ginger  (you could used ground too)
1/2 t ground cloves
1/2 t salt
zest of 2 lemons
Juice of 1 lemon

Instructions:
Preheat oven to 350 degrees.
Line cookie sheets with  a silpat mat. Mix shortening and sugar. Add the egg and the molasses and beat until completely incorporated.
Add baking soda, cinnamon, ginger, cloves, salt, lemon zest and juice. Mix wall
Add the flour. You may need to add more if your lemon was super juicy, but the 2 and 1/2 cups worked for us.
Stir until combined. Roll the dough into 1 inch balls and roll in sugar.
Place on cookie sheets.
Bake for 8-10 minutes or until just set around the edges and you start to see “crackling” on the top.
We baked ours for 8 mins. Some of the centers were still on the undercooked side, but the cookies were still soft 2 days later!