Kids and adults alike agree that these cookies make the day a little brighter!
Preheat oven to 375°F. Lightly spray baking sheet with non-stick cooking spray.
In large bowl, cream together margarine and sugar, until light. Add molasses, mustard and egg. Beat well.
In another bowl, sift together flour, cinnamon, dry mustard, ginger, cloves and baking soda. Alternately add flour mixture and buttermilk to cream mixture, mixing well.
Drop slightly rounded tablespoons of mixture onto baking sheet, leaving 2 inches between cookies.
Bake 8-10 minutes until top of cookies spring back when lightly pressed on top. Remove from oven and place on cooling rack. Store in airtight container for up to 3 days or freeze up to 3 months.
Buttermilk can be substituted with milk and lemon juice. Combine 1/2 cup milk and 1 1/2 tsp lemon juice. Allow to stand 5-10 minutes. Use as you would buttermilk.
Serving Size 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.