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
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Place the granulated sugar for rolling into a small, shallow bowl.
- 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.
- Place the sugar-coated dough balls on the prepared baking sheets, about 2 inches apart.
- 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.
- 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.
CategoryRecipesDessert