Soft & Chewy Molasses Crinkles

• 3/4 cups Vegetable Shortening At Room Temperature
• 1 cup Brown Sugar (lightly Packed)
• 2 Tablespoons Molasses
• 1 whole Large Egg
• 1 teaspoon Pure Vanilla Extract
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoons Cloves
• 1/4 teaspoons Salt
• 1/4 cups White Sugar
• 2 Tablespoons Butter

1. In a large bowl, cream together the shortening, brown sugar, molasses, egg, and vanilla. Set aside.
2. In a separate bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Gradually stir the dry ingredients into the wet; refrigerate the dough until chilled (I just stick it in the freezer for 10 to 15 minutes).
3. Preheat oven to 375F and line 2 large baking sheets with parchment paper or silpat liners. Scoop the dough out with a 1 1/2 tablespoon measure and roll it into balls (you will get about 2 dozen cookies); arrange on the prepared baking sheets about 3 inches apart (they will spread out quite a bit as they cook; I do 6 cookies per half sheet pan).
4. Put the white sugar in a shallow bowl. Grease the bottom of a drinking glass with butter and dip it in the sugar; flatten each ball of dough slightly using the sugar covered glass, re-greasing and sugaring as necessary.
5. Bake until they're set along the edges, about 10 to 12 minutes, rotating the trays once halfway through (be sure not to over-bake!). Cool for a couple minutes on the tray, then transfer to a wire rack to finish cooling.
6. Adapted from Betty Crocker's recipe for Molasses Crinkles.

vegetable shortening at, brown sugar, molasses, egg, vanilla, allpurpose, whole wheat flour, baking powder, baking soda, cinnamon, ginger, cloves, ubc, ubc, butter

Taken from tastykitchen.com/recipes/desserts/soft-chewy-molasses-crinkles/ (may not work)