1 1/2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon kosher salt
3/4 cup vegetable shortening,
at room temperature
1/4 cup molasses
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. Place 1/2 cup of the sugar in a small bowl for rolling the balls of dough.
In a medium bowl, combine the flour, baking soda, cinnamon, cloves, ginger, and salt and whisk until no streaks appear. Set aside.
Using a hand-held or stand mixer on medium-high speed, combine the shortening and the remaining cup of sugar, mixing until light and fluffy, about 4 minutes.
Add the egg and molasses, incorporating to combine. Reduce the speed to low and gradually add the dry ingredients, mixing until a dough is formed. Using your hands, shape the dough into golf-ball size portions (about 2 tablespoons).
Roll the balls in the sugar and place half of them 2 inches apart on the prepared baking sheet. Bake for 12 minutes. (The tops will be cracked; the insides should appear to be a bit underdone.) Repeat with remaining dough.
Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in a sealed container for up to 1 week or wrap individually in foil and freeze in a resealable plastic food storage bag.
Yield: 18 large cookies
Per cookie: 182 calories, 2g protein, 25g carbohydrates, 8g fat, 12mg cholesterol, 2g saturated fat, 11mg sodium, 0g dietary fiber
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