Do not use any other type of molasses for this recipe except unsulfured, preferably Grandma’s brand. The molasses can give a bitter flavor to the cookies if it isn’t the right kind.

INGREDIENTS | YIELDS 72 COOKIES

• 2¼ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ¾–1 teaspoon ground ginger, according to taste
• ½ teaspoon ground allspice
• ½ teaspoon ground cloves
• ¼ teaspoon cayenne pepper or chipotle
• ½ teaspoon salt
• ½ cup vegetable shortening, room temperature
• ½ cup unsalted butter, room temperature
• 1 cup packed dark brown sugar
• 1 egg
• ½ cup unsulfured molasses
• Sugar for cookie tops

1. Preheat oven to 375°F. Whisk dry ingredients together.

2. Beat together shortening, butter, and brown sugar until creamy. This will take about 3 minutes with a stand mixer or 6 minutes with a handheld. Add egg and molasses; beat well.

3. Stir in flour mixture carefully. Roll into 1" balls.

4. Dip one end of each ball in sugar; place on ungreased baking sheet, sugar side up.

5. Bake 10–12 minutes. Tops will crackle as they cool if they are not overbaked.