Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 6 tablespoons vegetable shortening, softened
- 6 tablespoons unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/2 cup finely chopped crystallized ginger (optional)
- Granulated sugar, for rolling the cookies
Preparation
Step 1
Sift the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt onto a piece of parchment paper or waxed paper.
In a mixer fitted with the paddle attachment, cream the shortening, butter, and brown sugar on high speed until light and fluffy, about 2 minutes. Add the molasses and egg and beat until smooth. Pour in the flour mixture and beat on low, just to combine. Add the crystallized ginger, if using, and mix just to combine. Cover the dough and chill in the refrigerator until firm, about 2 hours.
Preheat the oven to 350°F and line two baking sheets with parchment.
Spread about a cup of granulated sugar on a large plate.
Form the chilled dough into walnut-size balls and roll in the sugar. Space the cookies an inch or so apart on the lined baking sheets, leaving room for them to spread.
Bake, rotating the pans from top to bottom halfway through, until the cookies are puffed and the edges are set but the centers are still soft, 10 to 12 minutes. Let cool on the baking sheets a few minutes, then remove to a rack to cool completely. Proceed with the remaining dough until all of the cookies are baked. Pay attention to the first batch of cookies and make sure they are baked to your satisfaction. If not, adjust the oven temperature or the time.