Ingredients
-
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger (we used 1 full teaspoon)
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper or 1/4 teaspoon dried chipotle powder
1/2 teaspoon salt
1/2 cup vegetable shortening, at room temperature
1/4 cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup grandma's molasses (NOT black strap or barbados molasses !!)
granulated sugar, for sugaring tops cookie
Preparation
-
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, and salt in a bowl until combined. Set aside.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld mixer.
Add egg and molasses, beating until combined.
Reduce speed to low, then mix in flour mixture (1 cup at a time, scrape down) until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F.
Roll 1 heaping teaspoon of dough into a 1-inch ball WITH WET HANDS, then dip 1 end of the the ball in granulated sugar.
Make more cookies in the same manner, arranging them, sugar side up, 2 inches apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 - 12 minutes total.
Cool cookies on sheets 1 minute, then remove from baking sheets and transfer to racks to cool completely.
Leave a comment