My husband loves spice cookies, so I wanted to make him some.  I started with this recipe, but since various people I might want to share these with have issues with cloves, nutmeg, and dairy,  I needed to rework the spice profile a tiny bit and replace the fat. With just a straight replacement of shortening for butter the dough was way too dry and crumbly.  An extra egg helped a lot, but a little extra water helped too and might have been enough even if I’d not put in the egg.  I also added a tiny bit of salt because it seemed weird that there wasn’t any. (Maybe she uses salted butter?)

These came out soft and amazing straight from the oven, better with the powdered sugar. I don’t think any will make it a month for me to test out whether they really last that long in a sealed container.

  • 1 cup shortening, softened (I used Earth Balance because the green box is totally dairy-free)
  • 1 cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 2 tbsp molasses
  • 3-1/2 cup flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp water
  • powdered sugar
  1. Preheat the oven to 350F
  2. Beat the shortening and sugars together until well combined.
  3. Add the eggs and water and beat well.
  4. Meanwhile, whisk together the flour and spices, baking soda and salt.
  5. Mix the dry ingredients in until a dough forms. 
  6. Refrigerate at least 30min
  7. Roll the dough into 1/4 to 3/4″ snakes.  (The original recipe says the thickness of a pencil, mine were more like the super thick Kindergarten pencils we had to special order, or like toddler crayons). Cut with a butter knife into 1/2″ pieces and space about an inch apart on a cookie sheet.
  8. Bake 6-7 minutes 
  9. Transfer to a cooling rack for a minute, then roll in powdered sugar and return to the rack to cool completely. 
  10.  Clean up the giant mess you made with powdered sugar and enjoy!