Molasses Spice Cookies
Molasses cookies are a perennial favorite. And it’s no wonder why, being chewy, spicy, and sweet they’re hard to resist. Freshly-ground black pepper and orange zest join the usual set of spices. Butter adds flavor, but shortening joins the mix to keep the cookie moist.
Ground spices begin to lose their potency after about 6 months. For the most intense flavor, check the expiration.
Whisk together flour, ginger, cinnamon, baking soda, salt, cloves, and pepper.
Cream brown sugar, shortening, and butter in a bowl with a mixer on high speed until light and fluffy, 5 minutes.
Add egg and beat until combined.
Beat in molasses and zest, scraping down the sides of the bowl as needed. Beat in flour mixture, just to combine.
Chill dough at least 6 hours, or overnight.
Preheat oven to 350°. Line baking sheets with parchment paper.
Drop dough using a #100 scoop (1 tsp.), roll in granulated sugar, and place on prepared baking sheets. Bake cookies until edges are set, about 10 minutes.
Cool cookies on baking sheets.
Coat the measuring cup with nonstick spray so the molasses will pour easily.
Using a portion scoop helps make cookies with consistent shape and size that bake evenly.