Steps

• 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

• 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.

• 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.

• 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.

• 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.

  350 ˚F / 177 ˚C

  00:14

• 6

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

• 7

  Bake the remaining cookies. And repeat steps to cool.

• 8

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