Pumpkin-Molasses Cookies

Ingredients

• 0.75 cups butter-flavored shortening
• 0.25 cups brown sugar
• 0.75 cups white sugar , divided
• 0.25 cups molasses
• 1 large egg , beaten
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1.5 teaspoons pumpkin pie spice
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons salt
• 1 tablespoon unsalted butter

Instructions

1. 1

   Slowly melt shortening in a small saucepan over low heat. Remove from the heat and cool to room temperature, 5 to 10 minutes.

2. 2

   Combine cooled shortening with brown sugar, 1/2 cup white sugar, molasses, and egg; mix well.

3. 3

   Mix flour, baking soda, pumpkin pie spice, cinnamon, and salt in a separate bowl until well blended. Add to the moist ingredients and use your hands to gently push the mixture together, similar to kneading. Dough will be quite crumbly; do not add any liquids. Place in the refrigerator to chill for 30 minutes.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with butter. Place remaining 1/4 cup sugar in a small, shallow bowl.

5. 5

   Work about 1 tablespoon chilled dough at a time and roll into a ball. Lightly roll balls into sugar to coat and place on the prepared baking sheets.

6. 6

   Bake in the preheated oven until edges are golden, about 9 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.