Servings: 48

2 Cups All Purpose Flour 2 Cups All Purpose Flour
2 Tsp Baking Soda 2 Tsp Baking Soda
1 1/2 Tsp Ground Ginger 1 ½ Tsp Ground Ginger
1 Tsp Ground Cinnamon 1 Tsp Ground Cinnamon
1/2 Tsp Kosher Salt ½ Tsp Kosher Salt
1/4 Tsp Ground Allspice ¼ Tsp Ground Allspice
1/4 Tsp Ground Cloves ¼ Tsp Ground Cloves
1/2 Cup Vegetable Shortening ½ Cup Vegetable Shortening
1/4 Cup Unsalted Butter, Softened ¼ Cup Unsalted Butter, Softened
1/2 Cup Light Brown Sugar Firmly Packed ½ Cup Light Brown Sugar Firmly Packed
1/2 Cup Granulated Sugar ½ Cup Granulated Sugar
1/4 Cup Molasses ¼ Cup Molasses
1 Large Egg 1 Large Egg
1/4 Cup Turbinado Sugar ¼ Cup Turbinado Sugar

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice, and cloves.
In a stand mixer fitted with a paddle attachment, add the shortening, butter, brown and granulated sugar. Beat on medium speed until light and fluffy, about 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfulls and beat until combined.
Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (½ ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart.
Bake the cookies 9 to 11 minutes, rotating the sheet halfway through the baking time.
Cool baking sheets for 4 minutes, then continue cooling on wire racks. Repeat until all cookies are baked.