Ginger Molasses Cookies

• 4 cups flour, all-purpose
• 1 tablespoon baking soda
• 2 teaspoons cloves ground
• 1 teaspoon salt
• 4 teaspoons ginger ground
• 2 teaspoons cinnamon ground
• 23 cup butter
• 23 cup vegetable shortening
• 2 cups sugar
• 2 large eggs
• 2 tablespoons molasses
• 2 tablespoons corn syrup, light
• 1 x cinnamon mixed with sugar

1. Combine flour, soda, cloves, salt, ginger, and cinnamon.
2. Do not sift.
3. Stir to mix well.
4. Beat together butter, shortening, and sugar until fluffy.
5. Stir in eggs, molasses, and corn syrup until well blended.
6. Add flour mixture to creamed mixture.
7. Beat until smooth and pliable.
8. Pinch off dough by the rounded teaspoonful.
9. Roll into smooth balls.
10. Roll balls in cinnamon sugar to coat completely.
11. Place on ungreased cookie sheets.
12. Bake at 350F (180C) 10 minutes or until cookies appear cracked, are firm but feel soft to the touch.
13. NOTE: I usually undercook these cookies for a soft center.
14. But for ginger snaps and a crispy cookie, cook them the full time.

flour, baking soda, cloves ground, salt, ginger ground, cinnamon ground, butter, vegetable shortening, sugar, eggs, molasses, corn syrup, cinnamon

Taken from recipeland.com/recipe/v/ginger-molasses-cookies-35928 (may not work)