- Cook Time
- Prep Time
- 1 cup packed brown sugar
- 1 cup vegetable shortening, at room temperature
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cloves
- 1 cup unsulfured molasses
- 4 cups flour
- 1 large egg white, beaten
- Sanding sugar, for sprinkling
Using an electric mixer, beat the brown sugar and shortening at high speed until fluffy, about 5 minutes. Mix in the pie spice, baking powder, baking soda, vanilla and cloves at low speed until blended. Gradually mix in the molasses at low speed. Mix in the flour at low speed, scraping the bowl as needed. Divide the dough into quarters, shape into disks and wrap in wax paper; refrigerate until firm, at least 1 hour.
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees . Line 2 cookie sheets with parchment paper. On a lightly floured surface, roll out a disk of dough until paper-thin. Using a 3-inch cookie cutter, cut out the cookies; using a metal spatula, transfer to the prepared cookie sheets. Repeat with another disk of dough; reroll the scraps and cut out more cookies to fill both cookie sheets. Brush lightly with the egg white and sprinkle sanding sugar on top. Bake, switching the pans halfway through, until browned and set in the center, about 20 minutes. Transfer to racks to cool. Repeat with the remaining disks of dough.