These are just what they say: big and soft cookies and ginger. It stays soft, too. My favorite son is my eldest. ”
2 1/4 cup all-purpose flour
2 teaspoons of ground ginger
1 teaspoon of baking soda
3/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon salt
3/4 cup margarine is soft
1 cup white sugar
1 tablespoon of water
1/4 cup Molass
2 tablespoons of white sugar
Preheat the oven to 350 ° F (175 ° C). Sift flour, ginger, baking soda, cinnamon, cloves, and salt together. Sit aside.
In a large bowl, cream margarine with a cup of sugar until light and fluffy. Whisk the eggs, then stir in the water and molasses. Gradually stir the sifted ingredients in the molasses mixture. Form the dough into nuts-sized balls, and sprinkle it into two tablespoons of sugar. Place the cookies two inches away on the ungreased cookie sheet, and flatten out a little.
Bake for 8 to 10 minutes in a preheated oven. Allow cookies to cool on the baking tray for 5 minutes before removing them on a wire rack to cool completely. Store in an airtight container