Maggie’s Chewy Ginger Cookies

Preheat oven to 350 degrees F.

Cream together butter, shortening, and sugar. Add eggs one at a time, mixing thoroughly after each addition.

Mix molasses, ginger, cinnamon, and cloves into the creamed ingredients.

In separate bowl, combine salt, baking soda, and the flour. Slowly add to the other mixture. If dough looks too wet, add up to 1/2 cup of additional flour. (Dough should be smooth, not sticky)

Working with 2-3 Tablespoons of dough at a time, shape into balls, roll in extra 1/4 cup of sugar, and place on cookie sheet. Bake for 8-10 minutes, cool on rack.

Note: These cookies will stay chewy if kept in an airtight container for up to 3 days.