Big Soft Ginger Cookies

During the Christmas season my niece encouraged our recipe group to try these cookies. I don't know if this is the same recipe she used because I couldn't find her post; it simply seemed to disappear from the groups file list but, I came across this recipe in one of my Better Homes and Gardens cookbooks this month and decided to give it a try. This wonderful cookie is nothing more than a large, soft gingersnap. This particular recipe was a reader-contributed recipe for a Better Homes and Gardens holiday baking story back in 1989. Who knows, it may be the same recipe my niece found online and made for her family for Christmas. It is worthy of making anytime of the year; they are delicious. Blessings...

Recipe:

2-1/4 cups unbleached flour
2 tsps. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
3/4 cup butter or shortening (I prefer butter)
1 cup sugar
1 egg
1/4 cup molasses
2 tbsp. sugar

1. In a medium mixing bowl combine flour, ginger, baking soda, cinnamon and cloves. Set aside.
2. In a large mixing bowl beat butter or shortening with an electric mixer on low speed for 30 seconds. Gradually add the 1 cup sugar; beat until fluffy. This will take a few minutes. Add the egg and molasses; beat well. Stir dry mixture into egg mixture on low speed until thoroughly mixed in.
3. Shape dough into 11/2-inch balls (1 heaping tbsp. dough each). Roll balls in the 2 tbsp. sugar and place on ungreased cookie sheets about 2-1/2 inches apart.
4. Bake in a 350 degree oven about 10 minutes or until light brown but still puffed. (Do not overbake.) Let stand on cookie sheets for 2 minutes; transfer to a wire rack to cook completely.

Yield: 2 dozen
138 calories each, and worth every one!

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