In the bowl of a stand mixer, cream together butter, shortening, brown sugar and granulated sugar. Add egg, vanilla and molasses. Scrape sides of bowl as needed. Add 1 cup of flour along with spices, salt and baking soda. Mix until just combined, followed by remaining 1 cup flour. Increase speed as needed to pull dough together. Cover and chill for minimum of 2-4 hours.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat.
Using a medium cookie scoop, scoop dough and shape into smooth balls. Coat in turbinado sugar. Space 8-9 cookies 2-inches apart on prepared baking sheet. Bake for 12-14 minutes. Allow cookies to rest for 1 minute on baking sheet prior to transferring to a wire rack to cool completely.
Store in an airtight container.
Notes
*Chill dough between baking batches. Dough should remain fairly soft.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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