Soft Gingerbread Cookies
- 3/4 cup softened margarine
- 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 (optional-I didn't use it and they were fine)
- 1/4 teaspoon salt
- 2 tablespoons white sugar (you'll want more of this. It's to roll the cookies in)
1. Preheat oven to 350F (~180C)
2. Cream together margarine and white sugar.
3. Mix in molasses.
4. Add water and baking soda.
5. In a separate bowl, sift together flour, salt, ginger, cinnamon, cloves, nutmeg.
6. Combine flour mixture with molasses mixture. If you're going to use the fresh chopped ginger, add it now.
7. Refrigerate for a couple hours or overnight. Or you can add a little flour, the dough is really sticky.
8. If the dough is still sticky after adding flour or refrigerating, flour or spray Pam on your hands and roll the dough into about the size of a small walnut. Roll the dough balls into the 2tbs of white sugar or colored sugar.
9. Place dough onto an ungreased cookie sheet a few inches apart. If they turn out like mine, they're really going to spread.
10. Bake at 350F for around 12 minutes until the tops have browned and cracked a little and they're not gooey in the middle. If they are gooey in the middle, bake for an 3 minutes.
They come out crispy on the edges and chewy in the middle. They're so yummy, they taste like ginger snaps, but not as hard. They're best once they're completely cooled.