Molasses Spice Crisps

By AllisonClayman

Ingredients

• 2 C all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cloves
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 C solid vegetable shortening
• 1 1/2 C granulated sugar, plus 1/4 C to roll in before baking
• 1 large egg
• 1/4 C unsulfured molasses

Details

Servings 50

Preparation

Step 1

1. Preheat oven to 375. Line baking sheets with Silpats; set aside.

2. In a medium bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine shortening and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add egg and molasses, and beat to combine. Add dry ingredients, and beat on low to combine.

3. Place 1/4 C sugar in a small bowl. Using a 1 1/2 inch ice-cream scoop (small), form balls of dough. Roll dough balls between the palms of your hands until smooth. Roll in sugar. Place about 2 inches apart on prepared baking sheets. Bake until the cookies are set in the center and begin to crack about 7 minutes, rotating the baking sheets once after 2 minutes. Transfer the baking sheets to a wire rack to cool, 5 minutes. Transfer cookies to rack until completely cool. Store in an airtight container up to 1 week.