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Big Soft Ginger Cookies

Source of Recipe

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Big Soft Ginger Cookies

Allrecipes.com
Recipe by AMY1028 -
WW Points
Makes 2 dozen cookies

"These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite."

Review: ANIA520 Jan. 5, 2003 - One of the best cookies EVER. Made them for Xmas to bring to school. There was a mad rush to get them and needless to say I brought none back home. Only problem with the recipe I can see is that the dough is very sticky and hard to form in balls. My suggestion is to drop the dough directly into the sugar and then form the balls as the sugar coats the dough and allows you to roll it. Also, I used a tablespoon of orange juice instead of water to bring out the ginger flavor and it worked extremely well.

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 F (175 degrees C).

Sift together 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 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.

One cookie equals: Calories: 143 (Calories from Fat: 54); Total Fat 6g (Saturated Fat 1.1g); Cholesterol 8mg; Sodium 147mg; Potassium 71mg; Carbohydrates 21.1g; Fiber 0.4g; Protein 1.6g +++ WWP: 3