Molasses Crinkles

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 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 molasses (not robust or blackstrap)
• About 1/3 cup sanding or granulated sugar* for tops of cookies

Steps

1. Combine the flour, baking soda, cinnamon, ginger, allspice, cloves and salt in a bowl by whisking them together.
2. In a large bowl, beat the shortening, butter and brown sugar with an electric mixer at medium-high until pale and fluffy: about 3 minutes in a stand mixer, preferably with a paddle attachment, or 6 minutes with a handheld mixer. Beat in the egg and molasses until combined. Turn the speed down to low and mix in the flour mixture until combined.
3. Position the racks in the oven's upper and lower thirds and preheat it to 375°F.
4. With wet hands, roll 1 heaping teaspoon dough into a 1-inch ball and dip 1 end in sanding sugar. Form the rest the same way and place sugar-side up, 2 inches apart, on 2 ungreased baking sheets.
5. Bake for 10 to 12 minutes total, switching the sheets' positions halfway through, until the undersides are golden brown. Cool on the sheets for 1 minute before moving to racks to cool fully. Use cooled baking sheets to make more cookies from the remaining dough.