Big Soft Ginger Cookies

Recipe View Prepare: Gather all your ingredients. Preheat your oven to 350°F (175°C). Place 2 tablespoons of sugar in a small bowl for coating the cookies. (5 minutes)

Recipe View Sift Dry Ingredients: In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. This ensures even distribution of spices and a lighter texture. (5 minutes)

Recipe View Cream Wet Ingredients: In a large bowl, cream together the softened margarine and the remaining 1 cup of sugar using an electric mixer until light and fluffy. Beat in the egg until well combined, then stir in the molasses and water. (7 minutes)

Recipe View Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View Shape and Coat: Using floured hands, shape the dough into approximately 24 walnut-sized balls. Roll each ball in the reserved sugar, ensuring it's fully coated. (10 minutes)

Recipe View Bake: Place the sugar-coated cookie dough balls 2 inches apart on ungreased baking sheets. Slightly flatten each cookie with the bottom of a glass. Bake for 8 to 10 minutes, or until the edges are lightly golden, rotating the baking sheets halfway through for even baking. (8-10 minutes)

Recipe View Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View Serve: Once cooled, enjoy these delightful ginger cookies with your favorite beverage or share them with loved ones.