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.
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.