Spicy ginger and rich, caramel molasses make the perfect combination in these moist and chewy cookies.
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 tsp cayenne pepper or 1/4 tsp chipotle powder
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening, room temperature
- 1/2 stick (1/4 cup) unsalted butter, room temperature
- 1 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- granulated sugar for sugaring tops of cookies
- Preheat oven to 375 F.
- Whisk together the first 8 ingredients. In a separate bowl, beat shortening, butter, and brown sugar together until light and fluffy – about 3 minutes. Add egg and molasses, beat until smooth. Slowly incorporate the flour mixture.
- With wet hands, roll dough into small balls, dip one side in granulated sugar, then place sugar-side up on an ungreased cookie sheet. Cook for 10-12 minutes.
- I used cayenne pepper and thought it was perfect – a nice little spice without being weird in a cookie.
- Don’t bake these too long! They won’t look done when they’re ready to be taken out of the oven: do it anyways.
- This dough is pretty soft. While it is workable without refrigeration, chilling it for a while would help make rolling easier.