Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Molasses Spice Crisps 4.4 (10) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 21, 2017 Print Rate It Share Share Tweet Pin Email Yield: 50 cookies Ingredients 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon salt ¾ cup solid vegetable shortening 1 ½ cups granulated sugar 1 large egg ¼ cup unsulfured molasses Directions Preheat oven to 375 degrees. Line baking sheets with Silpats; set aside. In a medium bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine shortening and 1 cup sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add egg and molasses, and beat to combine. Add dry ingredients, and beat on low to combine. Place the remaining 1/2 cup sugar in a small bowl. Using a 1 1/2-inch ice-cream scoop, form balls of dough. Roll dough balls between the palms of your hands until smooth. Roll in sugar. Place about 2 inches apart on prepared baking sheets. Bake until the cookies are set in the center and begin to crack, about 12 minutes, rotating the baking sheets once after 5 minutes. Transfer the baking sheets to a wire rack to cool, 5 minutes. Transfer cookies to rack until completely cool. Store in an airtight container up to 1 week. Rate it Print