Soft and Chewy Ginger Spice cookies

Ingredients

• 3/4 cup butter-flavored Crisco
• 1 cup granulated sugar, plus more for rolling
• 1 large egg
• 1/4 cup molasses
• 2 cups flour, (1: 1 Gluten Free Flour) lightly spooned into measuring cups and leveled with a knife
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

**To Make Gluten Free use the 1 to 1 Gluten free flour

Instructions

Preheat oven to 350 F. Line 2 cookie sheets with parchment paper or Silpat liners. Set aside.

Combine sugar and shortening in the bowl of an electric mixer and mix until light and fluffy (about 2 minutes). Add the egg and molasses and beat until completely incorporated.

While the sugar mixture is mixing, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add them to the creamed shortening mixture and mix until combined. 

Using a standard cookie scoop, scoop the dough into balls and roll in sugar. Place 12 dough balls on each cookie sheet. If desired, use a flat-bottomed glass or mug to gently flatten the dough. 

Bake for 8-10 minutes or until just set around the edges and you start to see crackling on the top. Be sure not to overbake! Remove from oven and allow to cool completely before removing from the baking sheets.