The Whole Wheat

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• pinch of nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening at room temperature (non-hydrogenated please!)
  
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• About 1/3 cup demerara sugar for tops of cookies (or other chunky sugar)

1. Whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a bowl until combined.
2. Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
3. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
4. Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
5. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Recipe originally from Epicurious with very few modifications.