Here's another recipe from allrecipies.com. It's a nice variation to the sugar cookies we see so much this time of year. These cookies really are big and soft, and they stay soft too! Very yummy!
2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves (I didn't have any, so I used pumpkin pie spice)
1/4 tsp salt
3/4 cup margarine, softened (I used butter)
1 cup white sugar
1 egg
1 TBS water
1/4 cup molasses
2 TBS sugar (it took a little bit more)
1. Preheat oven to 350. 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 ingredients into the molasses mixture. Shape the dough into walnut sized balls, and roll them in the remaining 2 TBS of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet. 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.
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