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Big Soft Ginger Cookies

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Ingredients
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Ground ginger 2 Teaspoon
  Baking soda 1 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Butter 3⁄4 Cup (12 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1
  Molasses 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
Directions

1 In a medium mixing bowl combine flour, ginger, baking soda, cinnamon, and cloves. Set aside.
2 In a large mixing bowl beat butter, margarine, or shortening with an electric mixer on low speed for 30 seconds. Gradually add the 1 cup sugar; beat until fluffy. Add the egg and molasses; beat well. Stir dry mixture into egg mixture.
3 Shape dough into 1 1/2-inch balls (1 heaping tablespoon dough each). Roll balls in the 2 tablespoons sugar and place on ungreased cookie sheets about 2 1/2 inches apart.
4 Bake in a 350° oven about 10 minutes or until light brown but still puffed. (Do not overbake.) Let stand on cookie sheets for 2 minutes; transfer to a wire rack and let cool

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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