Chewy Spice Cookies

Ingredients:

For the Coating:

• 1/4 cup sugar
• 1/2 teaspoon cinnamon

For the Cookies:

• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• pinch of nutmeg
• pinch of ground cloves
• 1/2 cup butter flavored Crisco
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons sugar
• 1 egg
• 2 tablepsoons molasses
• 1/2 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside. In a small bowl, mix together the cinnamon and sugar for coating and set aside.
2. In a medium mixing bowl, whisk together the flour, baking soda, salt and spices. Set aside.
3. In a medium mixing bowl, cream together the butter and sugars with an electric mixer until light and fluffy, about 3 minutes.
4. Mix in the egg, molasses and vanilla until fully incorporated.
5. Add the dry mixture into the wet and mix until fully incorporated, but do not over-mix.
6. Scoop out rounded dough balls by using 1/4 cup. Roll in the cinnamon sugar and place onto the baking sheet. Place no more than 5 cookies onto the baking sheet evenly spaced.
7. Bake for 13-15 minutes. Give the cookie sheet a couple of taps on the stove or counter to help the cookies flatten. They will finish flattening as they cool. Allow them to cool for about 3-5 minutes on the cookie sheet and then transfer to a wire rack to finish cooling.

*Store in an airtight container at room temperature for up to 3 days.

Makes about 7 cookies