4 tablespoons (57g) Miyoko's vegan butter, at room temperature (substitute with regular butter or ¼ cup (53g) coconut oil
½ cup (92g) vegetable shortening
1 cup (198g) granulated sugar
¼ cup (85g) molasses (I used Brer Rabbit mild)
1 large egg
2 cups (240g) unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoons cloves
Coating: Granulated sugar, coarse sparkling sugar (optional), melted white chocolate and sprinkles (optional)
Preparation
In a medium bowl, beat together the butter, shortening, and sugar until smooth. Stir in molasses and egg.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add to wet ingredients and mix until smooth. Cover and refrigerate for 30-60 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Scoop dough with a tablespoon scoop and roll into 1-inch balls. Roll the balls in sugar and place on the baking sheet, leaving 1½-inch space between them.
Bake for about 10 minutes. Tap pan on rack to flatten cookies. Bake an additional 1-2 minutes until cookies are cracked on top and not yet browned at the edges. Remove from the oven and let cool on the pan for 5 minutes before transferring to a rack to finish cooling.
If your climate is cool, store in an airtight container for up to one day. I prefer to store in an airtight container with waxed paper layers, in the freezer.
Optional: Decorate some of the cookies with white chocolate and sprinkles.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2022/02/05/crisp-molasses-cookies/