½cupgrandmas molasses(NOT black strap or barbados!)
sugar for sugaring tops of cookies
Instructions
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a large bowl until combined.
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 paddle attachment) or 6 minutes with a handheld.
Add egg and molasses, beating until combined.
Reduce speed to low, then mix in flour mixture until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sugar.
Make more cookies in same manner, arranging them, sugared 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 to 12 minutes total.
Cool on sheets 1 minute.,
Transfer to racks to cool completely.
Notes
Storage:Store these molasses crinkle cookies in an airtight container, or ziplock bag, at room temperature. They'll last several days.You can freeze fully cooled, baked ginger molasses cookies or raw cookie dough in an airtight container or freezer bag for up to three months.Tips:
Be SURE to get unsulfured molasses. Grandma's is the brand I use.
Creaming the sugar and butter takes longer than you might expect. Be sure to follow the recipe so it gets fluffy and light in color. About 7 minutes.
Mix the cookie dough on low speed so you don’t activate the gluten in the all-purpose flour. That can make your cookies tougher!
Line the baking sheets with parchment paper or silicone mats for easier cleanup.
Use a cookie scoop to form the dough balls more easily. You can get your kids involved—they love this part.