Makes 3 1/2 to 4 dozen
2 1/4 cup all-purpose flour
2 tsp. baking soda
1/4 tsp. (generous) salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
3/4 cup shortening, at room temperature
1 cup (packed) light brown sugar
1 large egg, at room temperature
1/4 cup molasses (not blackstrap)
1/4 cup granulated sugar
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.
In the bowl of an electric mixer, beat the shortening, brown sugar, egg and molasses on medium high speed until combined. Add the flour mixture and beat on lowest speed to moisten. Increase speed to medium and beat until combined, scraping down bowl as needed. Chill dough in freezer for about an hour or in the refrigerator for at least 2 hours.
Preheat oven to 375 and line baking sheets with parchment paper. Place 1/4 cup sugar in a shallow bowl. Scoop dough by rounded tablespoons and roll between your palms into 1 1/4 to 1 1/2-inch balls. Roll in sugar and place on baking sheet about 2 1/2 inches apart.
Fill a glass with cold water. Dip your fingertips in the water and sprinkle each ball of dough with a few drops (this makes the crinkles).
Bake one sheet at a time in the center of the oven for 8 to 9 minutes, or until cookies have spread, but still appear quite moist (they will not look "set" or done, but they are). Slide parchment onto counter top and cool completely.
