Big Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 cup + 2 tablespoon white sugar
3/4 cup Country Cream butter, softened
1 egg
1 Tbsp. water
1/4 cup molasses
2 Tbsp. white sugar

Preheat oven to 350° F. Then sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter 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, using the bottom of a clean drinking glass.

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.

Recipe Submitted by Katie Herrmann
Modified from a recipe from allrecipies.com
Mooo News December 2012