These Soft and Chewy Gingerbread Cookies are easy to make and are delicious any time of the year!
Preheat oven to 375 degrees. Grease or cover 2 large cookie sheets.
In a large bowl, combine vegetable shortening, sugar, softened butter, molasses, eggs and vanilla. Mix with a wooden spoon until only small lumps of butter remain.
In a separate large bowl, sift together flour, cloves, cinnamon, ginger, baking soda and salt.
Slowly add the dry ingredients to the wet ingredients, stirring after each addition.
Chill dough uncovered in refrigerator for 10 minutes.
Form dough into balls using a 1 tablespoon scoop and roll in sugar.
Bake for 15 minutes or until golden brown. Do not over bake.
Let cookies cool on cookie sheets for 5 minutes, then move to a cooling rack.
Adapted from a recipe by Betty Ackerly.