Soft, Spicy, Heavenly Ginger Cookies
Yield: 40 cookies
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1/4 cup molasses
- 2 1/2 cups all-purpose flour
- 1/3 cup water
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 tablespoon fresh ginger, chopped
- 1/4 teaspoon salt
- 3/4 cup raisins (optional)
- 2 tablespoons white sugar
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
Stir in the molasses.
Mix the water and baking soda and stir.
Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
(The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake at 350°F for 10-12 minutes.