• 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground nutmeg
  • 1/2 cup vegetable shortening
  • 1/4 cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1/3 cup unsulphured molasses
  • 1 large egg
  • 1 (1 1/2 inch) knob ginger, peeled (1 tablespoon grated)
  • 1/2 cup turbinando sugar


  1. Heat the oven to 350 degrees. Line 3 sheet trays with parchment paper or silpats.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt until blended. Set aside.
  3. Add vegetable shortening, butter, and brown sugar to the bowl of a standing mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes.
  4. While mixer is still running, add the molasses and egg, and beat until incorporated.
  5. Turn off mixer to scrape down the sides of the bowl with a rubber spatula. Using a microplane, grate fresh ginger directly into mixing bowl and beat to combine.
  6. Add the flour in three additions, beating until just combined.
  7. Add the turbinado sugar to a plate. Roll the dough into 1- inch balls about the size of walnuts, roll in the sugar, and place 12 on each sheet tray, leaving about 2 inches of space between cookie.
  8. Bake for 10 minutes, rotating sheet trays about halfway through baking time.
  9. Cool on sheet trays for 10 minutes.