Steps

• Step 1

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.

  350 ˚F / 177 ˚C

• Step 2

  In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat together the butter, shortening, and brown sugar until light and fluffy, 3-4 minutes. Add the egg, molasses, and vanilla, and beat until well-combined, scraping down the sides of the bowl as needed.

  Ingredients

  • 8 Tablespoon (1 stick) unsalted butter, slightly softened

  • 1/2 Cup Vegetable shortening

  • 1 1/4 Cup brown sugar

  • 1 Large egg

  • 1 Tablespoon Dark molasses

  • 1 Teaspoon vanilla extract

• Step 3

  Add the flour, cinnamon, ginger and salt, and mix on low speed to incorporate. Try to roll a walnut-size ball between your palms. If the dough sticks to your hands and is too soft to roll, blend a bit more flour into the dough. Do not add too much, or your cookies will not spread properly and will toughen.

  Ingredients

  • 1 3/4 Cup all-purpose flour, plus more as needed

  • 1/2 Teaspoon ground cinnamon

  • 1/2 Teaspoon ground ginger

  • 1/4 Teaspoon kosher salt

• Step 4

  Roll the dough into balls, then give them a roll in a shallow bowl of coarse sugar. Arrange on the prepared baking sheet, then flatten each ball with the bottom of a drinking glass.

  Ingredients

  • As Needed Coarse sugar, for rolling

• Step 5

  Bake the cookies for 7 minutes. Tap the baking sheet on the grill grate (this encourages chewier cookies), then rotate the pan 180°. Continue baking for 5 to 7 minutes longer, or until the cookies are lightly browned.

  00:14

  350 ˚F / 177 ˚C

• Step 6

  Let cool on the baking sheet for 1 to 2 minutes, then transfer to a wire cooling rack with a spatula.

• Step 7

  Bake the remaining cookies. And repeat steps to cool.

• Step 8

  Once completely cooled, store in an airtight container. Enjoy!