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1
In a large bowl, cream together the shortening, brown sugar, molasses, egg, and vanilla. Set aside.
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2
In a separate bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Gradually stir the dry ingredients into the wet; refrigerate the dough until chilled (I just stick it in the freezer for 10 to 15 minutes).
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3
Preheat oven to 375F and line 2 large baking sheets with parchment paper or silpat liners. Scoop the dough out with a 1 1/2 tablespoon measure and roll it into balls (you will get about 2 dozen cookies); arrange on the prepared baking sheets about 3 inches apart (they will spread out quite a bit as they cook; I do 6 cookies per half sheet pan).
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4
Put the white sugar in a shallow bowl. Grease the bottom of a drinking glass with butter and dip it in the sugar; flatten each ball of dough slightly using the sugar covered glass, re-greasing and sugaring as necessary.
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5
Bake until they're set along the edges, about 10 to 12 minutes, rotating the trays once halfway through (be sure not to over-bake!). Cool for a couple minutes on the tray, then transfer to a wire rack to finish cooling.
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6
Adapted from Betty Crocker's recipe for Molasses Crinkles.
