These are a cakey version of gingerbread cookies; soft with molasses, warm spices, and a crunchy layer of sparkling sugar.
|3 c||all-purpose flour|
|1 t||baking soda|
|1 t||ginger (ground)|
|1⁄2 t||allspice (ground)|
|1⁄2 t||cloves (ground)|
|1⁄4 t||black pepper (ground )|
|8 T||butter (unsalted, room temperature)|
|1⁄4 c||vegetable shortening|
|1⁄2 c||light brown sugar (packed)|
|2⁄3 c||molasses (unsulphured)|
|3⁄4 c||turbinado sugar|
In a medium bowl, combine the flour, baking soda. cinnamon, ginger, allspice, cloves, salt, and pepper. Set aside.
Use a stand mixer or handheld mixer to cream the butter and vegetable shortening until smooth. Add the brown sugar and mix until fluffy, about 2 minutes, then mix in the molasses and egg. With a spoon, gradually mix in the flour and spice mixture. Turn the dough onto a clean surface and divide in half. Wrap each half in plastic wrap and refrigerate until firm, at lest 2 1/2 hours (or up to 2 days.)
Preheat oven to 325˚F. Place the turbinado sugar in a shallow dish. Form balls of dough about 3/4-inch in diameter, and dip each one in the turbinado sugar. Arrange on parchment-lined cookie sheets about an inch apart. Bake for 10-12 minutes, rotating the cookie sheet mid-way through the baking time, until the edges of the cookies are firm.
Allow cookies to cool on the baking sheets for 2 minutes, then transfer to wire racks. When completely cool, they can be stored in a covered container up to 5 days.