Ginger-Spiced Cookies

These ginger cookies feature the molasses, ginger, cloves, cinnamon, and nutmeg you remember from grandma's baking recipe, plus some gold luster dust for holiday-appropriate shimmer.

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  • Makes: 48 servings
  • Serving Size: 1 cookie
  • Makes: 48 cookies
  • Hands On: 40 mins
  • Total Time: 1 hr 15 mins

Ginger-Spiced Cookies

Directions

  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper; set aside. In a large bowl beat shortening with an electric mixer on medium 30 seconds. Add 1/3 cup sugar; beat until light. Add molasses, milk, ginger, salt, baking soda, cloves, cinnamon, and nutmeg; beat until combined. Beat in flour until combined.
  2. Shape dough into 48 1 1/4-inch balls; roll in additional sugar to coat. Arrange 2 inches apart on prepared cookie sheets. Flatten slightly. Bake 10 to 12 minutes or until edges are firm. Remove; cool on a wire rack. If desired, brush on luster dust. In an airtight container, store at room temperature up to 3 days or freeze up to 3 months.
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Nutrition Facts (Ginger-Spiced Cookies)

  • Per serving:
  • 72 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 78 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 1 g pro.
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