Classic Gingerbread Cookies "Krinkle"

Ingredients:

• 2 cups baking flour
• 2 teaspoons of baking soda
• 1.5 tsp ground ginger
• 1 teaspoon ground cinnamon
• 0.5 tsp coarse salt
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 0.5 cups vegetable fat (margarine)
• 1/4 cup softened unsalted butter
• 0.5 cups firmly packed brown sugar
• 0.5 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 1/4 tbsp. plus 1 tsp. sugar turbinado

Preparation:

1. Preheat oven to 180°C.
2. In a medium bowl, combine flour, baking soda, ground ginger, cinnamon, salt, cloves, and allspice.
3. In the bowl of a stand mixer fitted with a paddle attachment, add the vegetable shortening, butter, brown sugar, and granulated sugar. Beat the mixture on medium speed for 3 to 4 minutes until light and fluffy. Pour in the molasses and add the eggs, continuing to beat until fully combined. Add the flour mixture and beat until smooth.
4. Place the turbinado sugar in a small plate or bowl. Roll the dough into 3cm diameter balls and roll them in the sugar. Place 12 balls on parchment paper, 5cm apart. Bake for 9 to 11 minutes, turning after 5 minutes. Cool the cookies on the parchment paper for 4 minutes, then transfer them to a wire rack. Repeat with the second batch.
   
   Additional information: These cookies are easy to chew and yet incredibly crispy. The addition of vegetable shortening and butter gives them a soft texture. Once you bake these cookies, your house will smell like Christmas!