Lemon Ginger Marble Cookies

Ingredients:

• 2.5 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 220 g unsalted butter, room temperature
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp finely grated lemon zest + 2 tbsp freshly squeezed lemon juice
• 1/4 cup molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 tsp ground allspice
• Decorative sugar, for sprinkling

Preparation:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter with the refined and brown sugars with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until fully incorporated. Reduce mixer speed to low and beat in the flour mixture until fully incorporated.
2. Transfer half the dough to a separate bowl and stir in the lemon zest and juice. Stir in the molasses, ginger, cinnamon, and allspice. Line a large sheet of plastic wrap with a countertop. Spoon the dough, alternating colors, onto the wrap to form a 27 x 20 cm rectangle. Using the wrap, shape the dough into a log 27 cm long and 5 cm wide. Twist the ends of the wrap. Refrigerate the log for 2 hours or overnight.
3. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Cut the dough into 1/2-inch-thick circles and place them on the prepared baking sheets, spacing them about 2 inches apart; sprinkle with decorative sugar.
4. Bake, rotating the baking sheets halfway through, until the edges of the cookies are set, 14-18 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.