Chewy Gingersnaps

Directions

1. In a large bowl, use a hand mixer to cream together the softened unsalted butter, vegetable shortening, packed brown sugar, and half a cup of the granulated sugar until light and fluffy.
2. Beat in the molasses, then add the room-temperature eggs one at a time, mixing well after each addition.
3. In a separate bowl, whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for at least 1 hour.
4. When the dough is nearly done chilling, position an oven rack in the center and preheat to 375°F (190°C). Line two large rimmed baking sheets with parchment paper or a silicone baking mat.
5. Remove the dough from the fridge and roll into 1-inch balls. Roll each ball in the remaining half cup of granulated sugar to coat completely.
6. Place the sugared dough balls on the prepared sheets, spacing them 2 inches apart. Bake for 8 to 11 minutes, until the cookies are browned and set.
7. Transfer the baked cookies to a wire rack to cool completely before serving. Enjoy your chewy, spiced gingersnaps!