Soft molasses cookies

Preheat oven to 350°F. In a large mixing bowl, cream together 1/2 cup vegetable shortening and 1/4 cup sugar until light and fluffy, about 2-3 minutes.

Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.

Stir in 1/2 cup molasses and 1 tbsp lemon juice until the mixture is smooth and well combined.

In a separate bowl, whisk together 2 3/4 cup all-purpose flour, 2 tsp baking soda, 1 tsp cinnamon, 1 tsp ginger, and 1/2 tsp nutmeg.

Gradually fold the dry ingredients into the wet mixture, alternating with 1/2 cup hot coffee, beginning and ending with the dry ingredients.

Place 1/4 cup dry sugar substitute in a shallow bowl. Drop rounded tablespoons of dough into the sugar and coat all sides.

Arrange coated cookies 2 inches apart on an ungreased baking sheet.

Bake for 12 minutes until the cookies are set but still soft in the center.

Remove from oven and cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.