Big Soft Ginger Cookies
|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)|
|Molasses||1⁄4 Cup (4 tbs)|
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