Heat the oven to 350°F. In a large bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt. In another large bowl, beat the butter, shortening, and 1 cup of the sugar with a mixer or a wooden spoon until well combined. Add the egg and molasses to the butter mixture; beat well. Add the dry ingredients and mix until well blended, scraping down the bowl often (if you’re using an electric mixer, set it on low speed). Shape the dough into 1-inch balls. Roll each ball in the remaining sugar. Put the balls 2 inches apart (they need room to spread) on a parchment-lined baking sheet. Bake until the cookies are lightly browned around the edges and puffed, about 13 minutes. Let the cookies sit for 5 minutes and then transfer them to a rack to cool completely.
Make Ahead Tips
To freeze these ahead, put the sugared dough balls on a tray in the freezer until they’re rock-hard and then stash them in zip-top bags. When it’s time to bake, arrange them on cookie sheets and let them thaw while the oven heats up.
nutrition information (per serving):
per cookie, Calories
4, Fat Calories
40, Saturated Fat
1, Monounsaturated Fat
15, Polyunsaturated Fat