Cream the base: In a large mixing bowl, beat together the butter, shortening, brown sugar, and ½ cup of granulated sugar until light and fluffy.

Add the flavor: Mix in the molasses, then beat in the eggs until fully incorporated.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and spices. Gradually add the dry mixture to the wet ingredients, mixing until thoroughly combined.

Chill the dough: Transfer the dough to the refrigerator and chill for 1 hour.

Prep for baking: While chilling, position your oven rack in the center and preheat to 375°F. Line two large rimmed baking sheets with parchment paper or Silpat® mats.

Shape the cookies: Roll the chilled dough into 1-inch balls. Roll each ball in the remaining ½ cup granulated sugar until fully coated.

Bake: Place the cookies 2 inches apart on prepared sheets. Bake 8–11 minutes, or until lightly browned and cooked through.

Cool and enjoy: Transfer to a wire rack to cool before serving.