Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees. Combine 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 of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

** I made a glaze of powdered sugar and water and drizzled it over the cookies.

~ Recipe submitted by Nina Safar

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One thought on “Soft Ginger Cookies”

  • I didn’t have cloves…so I substituted 1 and 1/4 tsp of pumpkin spice instead of the cinnamon an cloves. I also rolled them in sugar and flatten them and sprinkled a little more sugar on top of each cookie before baking. They came out amazing!!!!!!!! :)

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