These delectably soft and spiced cookies aren't anything like the small, hard round cookies you can buy in a store. They are irresistible and chewy. These are some of my favorite ginger cookies to bring to a cookie swap during the holidays. Cream the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer. Mix in the molasses, and then add the eggs and mix to combine. In a separate large bowl, combine the flour, baking soda, and spices. Add dry ingredients to the wet ingredients and mix until thoroughly incorporated. Transfer the dough to the refrigerator and chill for one hour. While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F. Line two large rimmed baking sheets with parchment paper or a Silpat® baking mat and set aside. Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated. Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the pre-heated oven and bake for 8 - 11 minutes or until cookies are nicely browned and cooked through. Remove cookies from oven and cool on wire rack before serving. Enjoy!Vegetarian Gingersnap Cookies
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