Big Soft Ginger Cookies

Chewy Ginger CookieThese big, soft cookies are extremely addictive! You have been warned! This recipe will make about 2 dozen, though I suggest doubling it due to the aforementioned addictive quality!

Ingredients:

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water, orange juice or liqueur of your choice
¼ cup molasses*
2 tablespoons white sugar

Directions:

Preheat the oven to 350 degrees. 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. Warning, this is a very sticky batter. It is best to let the dough sit for a bit (maybe 30 minutes or so) so that the sticky factor gets toned down some. Alternatively you can stick them in the freezer for about 10 minutes, or use a little bit of oil/oil spray on your hands when rolling them.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet, and flatten.

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.

* A quick tip for when measuring molasses (or honey or other sticky ingredient), lightly coat your measuring cup with oil/oil spray first. This will let the molasses slide easily out.

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