Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes.

Add wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the lemon juice, lemon zest, and molasses. Mix until well combined.

Combine dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and grated ginger.

Mix wet and dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand with a spatula. Scrape the sides of the bowl to ensure everything is evenly combined. The dough will be soft but firm enough to roll.

Form the cookies: Scoop out about 1 tablespoon of dough for each cookie and roll it into a ball using your hands. Place the powdered sugar in a shallow dish, then roll each ball thoroughly in the powdered sugar until fully coated.

Arrange and bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12–15 minutes, or until the cookies are set and the tops are crackled.

Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.