Big Soft Ginger Cookies

Nothing like baking delicious gingersnap cookies on a cold day like today. These cookies are deliciously soft & one batch was gone by the end of the night!

Recipe: Big Soft Ginger Cookies

InGrEdiEnTs: 

• 2 1/4 cups all-purpose flour
• 2 tsps ground ginger
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tbsp orange juice
• 1/4 cup molasses
• 2 tbsps white sugar

DirEcTiOnS:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, & salt. Set aside.
2. In a large bowl, cream together the margarine & 1 cup sugar until light & fluffy. Beat in the egg, then stir in the orange juice & molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, & roll then in the remaining 2 tbsps of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, & 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.