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Categories:
flour baking soda ground ginger ground cinnamon kosher salt ground allspice ground cloves vegetable shortening unsalted butter brown sugar granulated sugar molasses egg turbinando sugar
Viewed: 59 - Published at: 8 years agoIngredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable shortening
- 1/4 cup unsalted butter, softened
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1/4 cup plus 1 tablespoon turbinando sugar
Method
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.
- Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment.
- Beat on medium speed until light and fluffy, 3 to 4 minutes.
- Slip in the molasses and egg and beat until well incorporated.
- Add the flour mixture by scoopfuls and beat until combined.
- Add the turbinado sugar to a small plate or bowl.
- Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar.
- Place 12 balls on a baking sheet 2 inches apart.
- Bake the cookies 9 to 11 minutes, rotating halfway through the baking time.
- Cool on the baking sheets for 4 minutes, then continue cooling on wire racks.
- Repeat with the second batch.
