Molasses Cookies: Soft and Chewy

Cream together the softened butter, shortening, and brown sugar in a large bowl using an electric mixer on medium-high until pale and fluffy.

Stir in the molasses and egg, mixing on low until the batter is smooth and glossy.

In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

Gradually fold the dry ingredients into the wet base, mixing until just combined to avoid overworking the gluten.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

Scoop rounded tablespoons of dough and roll into 1-inch balls.

Roll each ball lightly in granulated sugar until coated and place 2 inches apart on the prepared sheets.

Bake for 8–10 minutes; remove when edges are set but centers look slightly underdone.

Cool on a wire rack to allow the centers to firm up while remaining soft and chewy.