Total Time
Prep 20 mins
Cook 15 mins

Food exchanges per servings: 1 starch/bread exchange + 1 fat exchange

Ingredients Nutrition


  1. Cream sugar, molasses and shortening together at medium speed until light and fluffy.
  2. Add eggs and mix at medium speed until creamy, scraping down the bowl before and after adding eggs.
  3. Stir flour, baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute together to blend well, and then add, along with coffee and lemon juice, to creamy mixture.
  4. Mix at medium.
  5. Mix at medium speed until creamy.
  6. Drop dough by 1 1/2 Tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil.
  7. Bake at 375° for 12-14 minuntes, or until cookies are firm.
  8. Remove them to a wire rack and cool to room temperuture.
Most Helpful

These are a light wonderful cookie. I wanted a recipe that wasn't rolled in sugar, and this is it. I can't imagine there's anything that will make them better.

Penny S. April 20, 2010

A very good cookie. The family loves them. I followed ChrisF and added salt and combined sugars. A definate keeper recipe.

Lo of London May 04, 2005

Very good! I am a soft cookie lover. The flavor is excellent, all blending together well. The amount of salt to use was omitted in the instructions so I added about 1/2 teas. I also combined the sugar to 1/2 cup and added it all to the creaming of the sugar and molasses. (I think that maiameow ment the 1/4 cup dry sugar to be a sugar substitute). I baked them in a convection oven at 350° for 12 minutes. and had 34 cookies with my #40 cookies dough scoop. This is a keeper. Thanks for posting, I'm glad I made them.

ChrisF September 01, 2004