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Sugar ‘n’ Spice Cookies

An inexpensive meal can still include dessert like these simple cookies. They are a sweet and tart treat.—Dottie LaPierre, Woburn, Massachusetts
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    about 4-1/2 dozen


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


  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine dry ingredients; gradually 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 confectioners' sugar, butter and zest in a large bowl. Gradually add lemon juice, beating until frosting achieves desired spreading consistency. Frost cookies.
Editor's Note
Nutrition Facts
2 each: 169 calories, 7g fat (2g saturated fat), 11mg cholesterol, 107mg sodium, 26g carbohydrate (17g sugars, 0 fiber), 1g protein.
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  • _nlfPA
    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.

  • Beckythebarber
    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.