My grandmother, affectionately nicknamed Boppsie, has been making these molasses cookies for her grandchildren for over 30 years. One bite of a sugary, caramelized, chewy cookie instantly transports me from my kitchen in Claremont to Boppsie’s kitchen in western Michigan.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter, shortening and sugar until light and fluffy, 3 to 5 minutes. Add the egg and beat until fully incorporated. Beat in the molasses and vanilla.
In a medium bowl, sift together the flour, baking soda, cinnamon, cloves, ginger and salt to combine. With the mixer running, beat the dry ingredients into the batter just until fully combined. Cover the dough and chill for 30 minutes to an hour.
Heat the oven to 375 degrees, and lightly grease 3 cookie sheets.
Form the dough into walnut-sized balls, and roll the balls in sugar to coat. Space the balls approximately 2 inches apart on greased cookie sheets, and bake until lightly browned around the edges, 8 to 10 minutes. Cool the cookies on racks.
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