Ginger Molasses Cookies

Directions

Combine flour, soda, cloves, salt, ginger, and cinnamon.

Do not sift.

Stir to mix well.

Beat together butter, shortening, and sugar until fluffy.

Stir in eggs, molasses, and corn syrup until well blended.

Add flour mixture to creamed mixture.

Beat until smooth and pliable.

Pinch off dough by the rounded teaspoonful.

Roll into smooth balls.

Roll balls in cinnamon sugar to coat completely.

Place on ungreased cookie sheets.

Bake at 350℉ (180℃) 10 minutes or until cookies appear cracked, are firm but feel soft to the touch.

NOTE: I usually undercook these cookies for a soft center.

But for ginger snaps and a crispy cookie, cook them the full time.