In a large bowl, cream together the butter, canola oil, and 1 cup of sugar until light and fluffy. Add the lemon juice and stir in the maple syrup. Mix the water and baking soda and stir. Sift together the flour, salt, lemon zest and dry spices; add gradually to the sugar-butter mixture. Gradually stir the sifted ingredients, along with the ginger and raisins, into the creamed butter mixture. Make sure dough is mixed well. Shape dough into walnut sized balls, and roll the balls in the remaining 2 tablespoons of sugar. (The dough may be too soft to handle at this point–I suggest either adding a bit of flour, or refrigerating for 30 minutes). You can also refrigerate this dough overnight and bake the cookies the next day. Place the cookies 2 inches apart on an ungreased cookie sheet, and flatten slightly with a fork. Bake at 350 F for 10-12 minutes. Makes about 36 cookies.
