Tuesday, November 30, 2010
Big Soft Ginger Cookies
Preheat oven to 350⁰F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, and then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut size ball, 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. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.