In a large bowl, cream softened butter [1/2 cup], shortening [1/4 cup], granulated sugar [1/2 cup] and brown sugar [1/2 cup] until the mixture is light and fluffy.
Add egg [1 large] and molasses [1/4 cup], mix until smooth.
In separate bowl, add flour [2 ¼ cups], baking soda [1 teaspoon], salt [1/4 teaspoon], cinnamon [1 teaspoon], ground cloves [1/4 teaspoon], and ground ginger [1/4 teaspoon]. Whisk until blended.
Add flour mixture to wet ingredients.
Mix just until flour is no longer visible.
Scrape sides and bottom of the bowl, mix in any dough that was scraped off the bottom and sides.
Roll dough into cookies balls using about 1 1/2 tablespoons of dough and roll into sugar.
Place sugar-coated cookie balls onto a plate or cookie sheets [spaced at least 2-inches apart] and place into the refrigerator and refrigerate for at least one hour and up to 5 days **see notes.
Remove the dough balls from the refrigerator before preheating the oven. They will spread out more the longer they sit at room temperature.
Preheat an oven to 375⁰F.
Place cookie balls onto a cookie sheet 2 inches apart if not already on one and bake for 9 to 11 minutes or just until the centers of the cookies no longer look wet.
Remove from the oven and allow to sit on the cookie sheets for 1 minute.
Remove the cookies to a cooling rack and allow to cool completely before attempting to stack, decorate, or store.
This recipe an be doubled.
Baked cookies can be stored in an airtight container for up to a week.
Molasses cookie dough can be refrigerated for up to 5 days before baking. The dough can be frozen for up to 5 months.
Allow the dough to thaw in the refrigerator before baking.
**Dough balls rolled in sugar can be frozen in a single and placed into a freezer container or freezer baggie for up to 5 months. Place frozen cookie balls on a cookie sheet and allow to thaw on the counter for an hour before baking.
Dip cookies in melted chocolate or almond bark and cover with sprinkles or other edible decorations if desired.
A #40 cookie scoop is 1 1/2 tablespoons.
Shortening can be substituted with softened butter.
Up to 50% of the butter called for can be substituted with shortening.
Dough does not have to be formed into balls before refrigeration. Cover the dough before refrigeration so it doesn’t dry out. Allow the dough to sit in the refrigerator for at least two hours or until it is firm all the way through.