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Ingredients
- 1 C sugar
- 1/2 C vegetable shortening
- 1/4 C very soft butter—leaves a finger indentation when lightly touched
- 1 egg
- 1/4 C molasses
- 2 C flour
- 2 t baking soda
- 2 t ground ginger
- 1 t ground cinnamon
- 1/2 t ground cloves
- 1/2 C sanding sugar, for rolling (Demerara, Turbinado, or granulated)
Instructions
- Combine shortening, softened butter, sugar, egg, and molasses in a large mixing bowl
- Stir with a wooden spoon or sturdy spatula until smooth and creamy (~1 min)
- Sprinkle flour, baking soda, and spices evenly over the mixture in the bowl
- Stir until all flour has been incorporated
- Cover bowl with plastic wrap and chill in refrigerator for one hour
- Preheat oven to 350º
- Line two sheet pans with parchment paper for easy cleanup
- Place rolling sugar in a medium-size shallow bowl
- Scoop up dough and roll into 1.5 inch balls
- Roll balls in sugar until coated
- Place dough balls on prepared sheet pan, spaced 1.5 inches apart
- Bake 9–11 minutes (10)
- Allow to cool on pan for one minute
- Transfer to cooling rack to cool completely