Ingredients
The following ingredients have 15 Servings
- 1/2 cup 90g vegetable shortening
- 1/4 cup 57g unsalted butter
- 3/4 cup 150g granulated sugar
- 1/4 cup 55g smoked brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 large egg
- 1/3 cup 113g molasses
- 2 1/3 cups 276g all-purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/4 cup 55g smoked brown sugar
- 1/4 cup 50g granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instruction
- Preheat the oven to 375°F.
- Line two baking sheets with parchment paper.
- For the cookie dough: Beat together the shortening, butter, sugars, salt, and baking soda in the bowl of an electric mixer.
- Beat in the egg and molasses.
- Add the flour and spices. Mix on medium-low speed until a thick dough is formed.
- Sugar coating: combine the sugars and cinnamon in a small bowl.
- Portion the dough into 1 1/2 tablespoons for each cookie. ( I used a 1 1/2 tablespoon cookie scoop.) Roll each portion into a ball and then roll the dough balls in the cinnamon-sugar mixture and transfer them to the prepared baking sheets. Space them at least 1 1/2-inches apart because the cookies will spread.
- Bake the cookies for 13 minutes. Let the cookies cool on the pan until firm enough to transfer to a wire rack. Cool completely. Store in a cookie tin or an airtight container.
