THE BEST SOFT GINGER COOKIES
- 2 1/4 cups all-purpose flour
- 2 tsps ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tblsp water
- 1/4 cup molasses
- 2 tblsp white sugar
Preheat oven to 350F.
Sift together flour, ginger, baking soda, cinnamon, cloves, and salt.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture.
Shape dough into walnut size balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2" apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8-10 min. in the preheated oven.
Allow cookies to cool on baking sheet for 5 min. before removing to a wire rack to cool completely.
Store in an airtight container.