A classic recipe, these cookies are crunchy at the edges and a little softer in the middle. Their traditional, robust molasses flavor is highlighted by hints of ginger, cinnamon, and clove.
In a medium bowl, beat together the coconut oil (or butter), shortening, and sugar until smooth. Stir in the molasses and egg.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add to the wet ingredients and mix until smooth. The dough will be fairly stiff. Cover and refrigerate for 30 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment.
Scoop the dough with a tablespoon scoop and roll into 1" balls. Roll the balls in sugar and place on the baking sheets, leaving 1 1/2" of space between them.
Bake for 11 to 13 minutes, until they’ve cracked on top and flattened, but not yet browned at the edges. Remove from the oven and let cool on the pans for 5 minutes before transferring to a rack to finish cooling completely.
Store in an airtight container at room temperature for up to two weeks, or freeze for longer storage.
To easily coat the dough balls with sugar, place some sugar in a bag and add six or eight balls at a time, shaking gently to cover them with sugar.
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