BIG SOFT GINGER COOKIES
2¼ cup flour
2 teaspoons baking soda
2 teaspoons ground ginger
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup soft margarine
1 cup white sugar
1 egg
1 teaspoon water
¼ cup molasses
2 tablespoon white sugar
Preheat oven to 175°C. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a larger bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg then stir in the molasses and water. Gradually stir in the sifted ingredients into the molasses mixture.
Shape dough into walnut size balls and roll in the remaining sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet and flatten slightly.
Bake for 8-10 minutes in a preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe and photo: Nicolette Papas
