Soft Ginger Cookies

I have been wanting to make cookies, and when I found this recipe, I thought it would be the perfect cookie for the fall.  I am not a huge fan of gingersnaps, but I really did enjoy these coookies.  I would recommend placing the dough in the refrigerator for an hour before you shape the dough to bake. 

Soft Ginger Cookies

• 2 1/4 c. all-purpose flour
• 2 t ground ginger
• 1 t baking soda
• 3/4 t ground cinnamon
• 1/2 t ground cloves
• 1/4 t salt
• 3/4 c. margarine, softened
• 1 c. white sugar
• 1 egg
• 1 T water
• 1/4 c. molasses
• 2 T white sugar

1. Preheat oven to 350 degrees.  Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.  Set aside

2. 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 ingredeients into the molasses mixture.  Shape dough into walnut sized balls, and roll them in the remaining 2 tabelspoons of sugar.  Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. 

3. 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.

Advertisement