Big Soft Ginger Cookies

This week has been an interesting week.  Since my husband is down with Vertigo he hasn't had any desire to eat.  He normally has to have his snacks and treats and candies, but this week he has only had dry cereal and pretzels.  It's been good for me to eat fewer treats.  And we've saved money on groceries this week.  So when I really wanted cookies last night, he told me I could.  Thanks Jacob.  I rifled through Mom's recipes looking for a good one, but without chocolate chips, this is the only one I could make.  I was hesitant to make it, because Dad's ginger cookies are the best I've ever had, but I made it.  This is the recipe.  It's from Allrecipes and has 3413 reviews for 4.5 stars.  I like them okay, but they weren't as good as Dad's and went kind of flat.  I'm not quite sure why Mom planned on making it when she had Dad's recipe to make.  Maybe that's why she never made it. 

Big Soft Ginger Cookies

Ingredients

• 2 1/4 C flour
  2 t ground ginger
  1 t baking soda
  3/4 t ground cinnamon
  1/2 t ground cloves
  1/4 t salt
  3/4 C softened margarine
  1 C white sugar
  1 egg
  1 T water
  1/4 C molasses
  Sugar to roll dough in
  
  
  Directions:
  
  

  

  I used a dash of tenderness instead of a half teaspoon.

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 
  2. 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.
  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.