Chewy Molasses Drops
- 6 tablespoons (Âľ stick) unsalted butter
- 6 tablespoons vegetable shortening
- 11/3 cups sugar
- ÂĽ cup unsulfured molasses
- 1 large egg, at room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ÂĽ teaspoon ground cloves
Instructions:
The dough must be chilled for at least 1Â hour. The cookies can be baked up to 1 week ahead.
- In a medium saucepan, melt the butter and shortening together over medium heat. Transfer to a large bowl and let cool until tepid. (Place the saucepan in a large bowl of ice water to speed up the process if you wish.)
- Whisk in 1 cup of the sugar, the molasses, and egg. In another large bowl, sift the flour, baking soda, cinnamon, ginger, salt, and cloves together. Using a wooden spoon, gradually stir the flour mixture into the wet ingredients. Cover tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
- Position racks in the center and top third of the oven and preheat to 350°F. Place the remaining 1/3 cup sugar in a small bowl. Using 1 tablespoon of dough for each, roll into 1-inch balls. Roll in the sugar to coat, then place 2 inches apart on baking sheets lined with nonstick baking pads.
- Bake, switching the position of the baking sheets from top to bottom and back to front halfway through baking, until the cookies are evenly browned and the edges are set, about 12 minutes. Cool briefly on the sheets, then transfer to wire racks to cool completely.