Spicy Molasses Cookies

When I was in collage I had a roommate who would make molasses cookies that were so good! Unfortunately I never got the recipe from her, so when I came across this recipe in the holiday edition of a magazine, I had to try them out. They are deliciously chewy with a spiciness that complements the fall weather we're having. Yum!

1 ¾ cups all-purpose flour
½ cup whole wheat flour
1 ½ tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground ginger
¼ tsp. salt
¼ tsp. ground allspice
¼ tsp. ground cloves
¼ tsp. ground black pepper
½ cup butter, softened
¼ cup shortening
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg yolk
½ cup dark molasses
1 tsp. vanilla
1/3 cup pearl, coarse, or raw sugar


In a medium bowl, combine both flours, cinnamon, baking soda, ginger, salt, allspice, cloves, and black pepper, set aside. In a large bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolk, molasses and vanilla. Gradually add flour mixture, beating until combined. Cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 375 degrees. Shape dough into 1-inch balls. Roll balls in sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until bottoms are lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks and let cool.
To store: place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.