Gather all of your ingredients and equipment before you get started!

In the bowl of a stand mixer, beat together the butter, shortening, and sugar until smooth, about two minutes. 

Stir in the molasses and egg until fully combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Add the dry ingredients to the wet ingredients and mix until a smooth dough forms. The dough will be fairly stiff.

Cover and refrigerate for 30 minutes.

Place sugar in a small bowl for rolling the dough.

Scoop the dough using a tablespoon or cookie scoop and roll into 1‑inch balls.

Roll each ball in granulated sugar and place on the prepared baking sheets, leaving about 1 ½ inches between cookies.

Bake for 11 – 13 minutes, until the cookies have cracked on top and flattened slightly, but edges are not browned.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to two weeks, or freeze for longer storage.