Wednesday, January 2, 2008

Big Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
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 sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

~allrecipes/ Amy Sacha

*my side note:

I used 1 Tbl freshly squeezed OJ instead of the water and 1 tsp freshly grated orange zest. I then put the dough in the fridge for 1 hr, used my small cookie scooper, lined my dark baking sheets with parchment paper, baked for 9-10 minutes at 300'. Let cooled a few minutes on the pan then transferred to a cooling rack. This batch gave me 2 1/2 dozen cookies. I think next time I'll use a little less ginger, since I felt it was too strong -for me.

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