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Big Soft Ginger Cookies

I don’t like ginger snaps, but I love these 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
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
2 tablespoons water
2 tablespoons white sugar

1.     Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.     In a large bowl, cream together the margarine, white and brown sugar until light and fluffy. Beat in the egg, then stir in the water. Gradually stir the sifted ingredients into the sugar mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. (I normally skip this because I think the cookies are sweet enough.) Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.     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.

Give them a generous amount of space. These guys like to spread.


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