2 1/3 cups of all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon group allspice
3/4 cup vegetable shortening
1 cup light brown sugar, lightly packed
1 large egg, room temperature
1 1/3 cup molasses
sugar for rolling
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and allspice. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening with the sugar until light and fluffy, about 5 minutes. Add in the egg and beat well. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. With the mixer on low, add in the flour mixture and ginger and mix until just combined. Use your rubber spatula to fold in any bits of flour on the sides and bottom of the bowl.
Chill the dough in the refrigerator until firm enough to handle, about 2 hours.
Line a cookie sheet with parchment paper (bake one batch at a time). Preheat the oven to 350 degrees. Place some sugar in a small bowl.
Shape the dough into 1 1/2-inch balls and roll in the sugar to coat. Place on the prepared pan, spacing 2 inches apart. Bake until the cookies are crackly and the centers are almost set, 9 to 11 minutes. Allow the cookies to cool in the pan for 3 minutes before transferring to a wire rack to cool completely.
Avenue Hotel Bed and Breakfast