These cookies were posted on Jenn Harrison's blog and I just had to try them. Julie is allergic to eggs so I had to substitute applesauce for the egg. And I didn't have ground cloves, so I didn't add that either...but they are AWESOME!
Big Soft Chewy Ginger Cookies
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 tsp ground cloves (I didn't use this)
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1/4 cup unsweetened applesauce
1 tablespoon water
1/4 cup molasses
6 tablespoons white sugar
Directions:
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 un-greased 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.
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Have a great day!