Sugar 'n' Spice Cookies Recipe

5 2 3
Sugar 'n' Spice Cookies Recipe
Sugar 'n' Spice Cookies Recipe photo by Taste of Home
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Sugar 'n' Spice Cookies Recipe

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5 2 3
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
27 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • LEMON FROSTING:
  • 2 cups confectioners' sugar
  • 3 tablespoons butter or margarine, softened
  • 1 teaspoon grated lemon peel
  • 3 to 4 tablespoons lemon juice

Directions

In a mixing bowl, cream shortening and sugar. Add egg; mix well. Beat in molasses. Combine dry ingredients; add to creamed mixture and mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks; cool.
For frosting, cream the sugar, butter and lemon peel in a mixing bowl. Gradually add lemon juice, beating until frosting reaches desired spreading consistency. Frost cookies. Yield: about 4-1/2 dozen.
Originally published as Sugar 'n' Spice Cookies in Taste of Home October/November 1996, p19

Nutritional Facts

2 each: 169 calories, 7g fat (2g saturated fat), 11mg cholesterol, 107mg sodium, 26g carbohydrate (17g sugars, 0 fiber), 1g protein.

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • LEMON FROSTING:
  • 2 cups confectioners' sugar
  • 3 tablespoons butter or margarine, softened
  • 1 teaspoon grated lemon peel
  • 3 to 4 tablespoons lemon juice
  1. In a mixing bowl, cream shortening and sugar. Add egg; mix well. Beat in molasses. Combine dry ingredients; add to creamed mixture and mix well.
  2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks; cool.
  3. For frosting, cream the sugar, butter and lemon peel in a mixing bowl. Gradually add lemon juice, beating until frosting reaches desired spreading consistency. Frost cookies. Yield: about 4-1/2 dozen.
Originally published as Sugar 'n' Spice Cookies in Taste of Home October/November 1996, p19

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MY REVIEW
_nlfPA User ID: 1879224 248173
Reviewed May. 13, 2016

"My family loves frosted cookies and this is one that I make that never lasts long after they are frosted. They are really good."

MY REVIEW
Beckythebarber User ID: 6988440 12811
Reviewed Nov. 19, 2013

"In a time crunch, I used prepackaged gingersnap cookies but made the frosting as stated. I got so many raves for this dessert when I paired it with a bbq luncheon. The frosting was not runny and kept it's shape. Instead of spreading the frosting on the top of the cookies, I dipped half the cookie from the side and put two on a dessert plate. The added lemon zest gave the wow factor. I plan on making the cookies from the recipe next time."

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