Molasses Cookies

These molasses cookies are amazing. To make them thicker, refrigerate the dough for a few hours, ideally overnight. This allows the gluten to develop.
Another tip: Put parchment paper on you cookie sheets. This ensures that the cookies will not stick to the sheet, and makes cleaning up much easier.
This recipe only makes about 2 dozen cookies, so I always double it.

1 cup packed brown sugar

¾ cup shortening

¼ cup molasses

1 egg

2 ¼ cups Gold Medal® all-purpose flour

2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground cloves

¼ tsp salt

3 Tbsp granulated sugar

Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer. Stir in remaining ingredients except sugar.

Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Roll in sugar. On an ungreased cookie sheet, place balls about 2 inches apart. 

Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet.