Ginger Cookies

To me this is a perfect fall cookie recipe. The spice reminds me of harvest time somehow, and even the color is right for the season. This recipe comes from my friend Kip (see here), and as his headline suggests, they are big and soft. They have a lovely ginger snap flavor, but are much more luxurious to eat.

Big Soft Ginger Cookies

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
¼ cup molasses
2 tablespoons white sugar

Preheat 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. Shape dough into walnut-sized balls, and roll them in the remaining 2 tablespoons sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. 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. Yields approximately 24 cookies.