These cookies are a delightful twist on the classic molasses cookie, featuring a perfect balance of spices and a soft, chewy texture.
In a large mixing bowl, cream together the softened shortening, brown sugar, and white sugar until light and fluffy.
Ensure the shortening is softened for easier mixing and a smoother texture.
Add the egg and molasses to the creamed mixture and beat until well combined.
Use room temperature egg for better incorporation into the mixture.
In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
Sifting the dry ingredients can help prevent lumps and ensure even distribution.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cookies tender.
Cover the dough and chill in the refrigerator for 1-2 hours until firm.
Chilling the dough helps the cookies maintain their shape during baking.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Ensure the oven is fully preheated before baking for even cooking.
Roll the chilled dough into small balls, then roll each ball in white sugar to coat.
For uniform cookies, use a cookie scoop to portion the dough.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Leave enough space between cookies to allow for spreading.
Bake in the preheated oven for 9-10 minutes, or until the edges are set and the centers are slightly soft.
Avoid overbaking to keep the cookies soft and chewy.
Let the cookies cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.
Cooling on the sheet briefly helps the cookies set before moving them.
Serve the cookies with your favorite beverage and enjoy!
Pair with a warm drink like tea or coffee for a cozy treat.
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