Molasses Crinkles
6 dozen

2 1/4 cups
all-purpose
flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4
teaspoon ground ginger ( I use a full teaspoon)
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
at room
temperature
1/2 stick (1/4 cup) unsalted butter, softened
1
cup packed
dark brown sugar
1 large egg
1/2 cup grandmas molasses
granulated sugar for sugaring tops of
cookies



Whisk together flour, baking soda, cinnamon, ginger,
allspice,
cloves, and salt in a 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 sanding
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, then cool on
sheets 1 minute. Transfer to
racks to cool completely.