Author's Notes: When making these, I always let all the (spice) measuring spoons overflow. A lot. In fact usually I put nearly twice as much spice as recommended into these. And I usually add a sprinkling of nutmeg, or more almond or vanilla extract... Experiment, if you like. ;)
Big Soft Ginger Cookies
(3 Dozen)
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon cloves
¾ cup butter or margarine, softened
1 cup white sugar
1 egg
1 tablespoon water (or vanilla extract)
¼ cup molasses
indeterminate – more white sugar
1.) Preheat oven to 350 F.
2.) Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3.) In large bowl, cream together margarine and (1 cup) white sugar until light and fluffy. Beat in the egg, and then stir in water and molasses.
4.) Gradually stir sifted (dry) ingredients into the mixture.
5.) Shape dough into walnut-sized balls, and roll in white sugar (in a saucer or dessert plate is easiest).
6.) Place on ungreased cookie sheet and flatten slightly.
7.) Bake 8-10 minutes in the preheated oven. Allow to cool on sheet for ~5 minutes before moving to wire cooling rack. Store in airtight container.
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