My good friend Mardi made these during our Operation Baking Girls 'baking day', to ship overseas to our chosen soldier. These are very tasty, remind me of ginger snaps somewhat. Thin and crispy, perfect for fall and winter baking.
- 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
- 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.