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In a large bowl, cream together the shortening, butter, and 1 cup of granulated sugar with a hand mixer until light and fluffy.

Add the eggs, molasses, and vanilla extract to the creamed mixture and beat again until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Cover the bowl and chill the dough in the refrigerator for at least 1 hour.

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Using a 2-tablespoon cookie scoop or two spoons, form the chilled dough into balls.

Roll the tops of the dough balls in demerara sugar (or granulated sugar).

Place the dough balls on the prepared baking sheets, at least 2 inches apart.

Bake for 9-11 minutes, or until the edges are set and the tops are slightly cracked.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.