Recipe

• Serves: 36 cookies
• Contributor: Kate

Ingredients

• 2 ¼ cups all-purpose flour
• 2 tsp baking soda
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• ¾ cup unsalted butter, softened to room temperature
• ¼ cup vegetable shortening
• 1 cup packed light brown sugar
• 1 large egg, at room temperature
• ¼ cup dark unsulphured molasses
• ¼ cup raw sugar, for rolling

Instructions

1. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream the softened butter, shortening, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
3. Add the egg and molasses to the creamed mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
4. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix. The dough will be very soft.
5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (or up to 24 hours). This step is essential to prevent the cookies from spreading too much and to deepen the flavor.
6. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Place the granulated sugar for rolling into a small, shallow bowl.
8. Scoop the chilled dough into 1.5-tablespoon sized portions and roll them into smooth balls. Roll each ball in the granulated sugar until evenly coated.
9. Place the sugar-coated dough balls on the prepared baking sheets, about 2 inches apart.
10. Bake for 10-12 minutes. The edges will be set, but the centers will look soft and slightly underdone. This is the secret to a soft cookie. Do not overbake.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

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CategoryRecipesDessert