Molasses Spice Crisps

These cookies are a little fiddly to make, but absolutely worth it! They taste great and I will even drink a whole glass of milk just to dunk them. Thanks to Martha.

Molasses Spice Crisps

2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp salt
¾ cup solid vegetable shortening (this makes my heart jump every year)
1 ½ cups granulated sugar
1 large egg
¼ cup unsulfured molasses (what is this unsulfured business? I just use whatever molasses I can find at the grocery store. Seems to work fine.)

Pre-heat oven to 375º. Line baking sheets with Silpats (I just use parchment); set aside.

In a medium bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine shortening and 1 cup sugar (Careful here! This is the first year I’ve ever actually remembered to only pour in 1 cup of sugar. In the past I usually dump the whole 1 ½ cups in and then have to get more sugar out later …). Beat on medium speed until light and fluffy, about 2 minutes. Add egg and molasses, and beat to combine. Add dry ingredients, and beat on low to combine.

Place the remaining ½ cup sugar in a small bowl. Using a 1 ½ inch ice-cream scoop (any old teaspoon or tablespoon does fine too – don’t bother going to some fancy-shmancy cooking shop to spend $20 on a teeny-tiny ice cream scoop), form balls of dough. Roll dough balls between the palms of your hands until smooth. (Do all the cookie rolling first, then all the cookie in sugar rolling.) Roll in sugar. Place about 2 inches apart on prepared baking sheets. Bake until the cookies are set in the center and begin to crack, about 12 minutes, rotating the baking sheets once after 5 minutes. Transfer the baking sheets to a wire rack to cook, 5 minutes. Transfer cookies to rack until completely cool. Store in an airtight container up to 1 week.

Makes approx. 50 cookies (using a small spoon)