Big Soft Ginger Cookies

Despite my protestations, my mother still thinks these taste just like gingerbread men and wants to squeeze white icing all over them- but ginger cookies do not have to be limited to the Holidays! These are delicious just as they are.
--AnglophileLV


Big Soft Ginger Cookies


Ingredients

2 1/4 cups all-purpose flour
3 teaspoons ground ginger
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 Tablespoons Chopped crystallized ginger
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses2+ tablespoons white sugar (to coat cookies)



Directions

1. Preheat oven to 350 degrees F (175 degrees C). 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 dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and 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.