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Big Soft Ginger Cookies
Ingredients:
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup butter or margarine, softened
1 cup white sugar
1 large egg
¼ cup molasses
1 tablespoon water
Directions:
Preheat oven to 350°F (175°C). Set 2 tablespoons sugar aside in a small bowl for coating.
Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl.
In a separate large bowl, beat butter and 1 cup sugar with an electric mixer until light and fluffy. Beat in the egg, then stir in molasses and water.
Gradually stir the sifted dry ingredients into the molasses mixture until a dough forms.
Shape the dough into 24 walnut-sized balls using floured hands. Roll each ball in the reserved sugar until fully coated.
Arrange the balls 2 inches apart on ungreased cookie sheets and flatten slightly using the bottom of a glass.
Bake for 8 to 10 minutes, switching racks halfway through baking.
Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings: 24 cookies
