Tried and True Soft Molasses Ginger Cookies

🥘 Ingredients

• all-purpose flour
  4 cups
• baking soda
  1 tbsp
• dark molasses
  2 tbsp
• eggs
  2
• granulated sugar
  1/2 cup, 2 cups
• ground cinnamon
  3 tsp
• ground cloves
  2 tsp
• ground ginger
  4 tsp
• light corn syrup
  2 tbsp
• shortening
  2/3 cup
• unsalted butter
  2/3 cup

🍳 Cookware

• large bowl
• stand mixer
• small cookie scoop
• baking sheets
• wire cooling rack

1. 1

   In a large bowl , whisk together all-purpose flour , baking soda , ground cloves , ground ginger , and ground cinnamon . Set dry mixture aside.

   all-purpose flour: 4 cups, baking soda: 1 tbsp, ground cloves: 2 tsp, ground ginger: 4 tsp, ground cinnamon: 2 tsp
2. 2

   In the bowl of a stand mixer , beat softened unsalted butter and shortening with granulated sugar until light and fluffy.

   unsalted butter: 2/3 cup, shortening: 2/3 cup, granulated sugar: 2 cups
3. 3

   Add eggs , dark molasses , and light corn syrup to the butter mixture; beat until smooth.

   eggs: 2, dark molasses: 2 tbsp, light corn syrup: 2 tbsp
4. 4

   Gradually blend in the dry flour-spice mixture on low speed until a smooth and pliable dough forms.
5. 5

   In a small shallow bowl, mix granulated sugar and ground cinnamon for rolling.

   granulated sugar: 1/2 cup, ground cinnamon: 1 tsp
6. 6

   Using a small cookie scoop or hands, pinch off dough and roll into smooth balls (teaspoon size for small, or tablespoon size for larger cookies).
7. 7

   Roll each ball thoroughly in the cinnamon-sugar mixture. Arrange 2 inches apart on parchment-lined baking sheets . (Dough balls can also be frozen on sheets and bagged to bake fresh as needed!).
8. 8

   Preheat oven to 350°F (175°C). Bake small cookies for ⏱️ 10 to 12%minutes (or tablespoon-sized cookies for ⏱️ 25 to 28%minutes ) until cookies crack on top and are firm yet soft to the touch.
9. 9

   Let cool on pan for ⏱️ 3 minutes , then transfer to a wire cooling rack .