Big Soft Ginger Cookies

Big Soft Ginger Cookies
From Country Home 1999
Makes 2-2 1/2 dozen
 
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F.  

In a medium bowl combine the flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
 
In a large mixing bowl with an electric mixer on medium speed beat butter for 30 seconds.  Beat in the 1 cup sugar until light and fluffy.  Add egg and molasses; beat well.  Stir flour mixture into egg mixture. 

Shape dough into 1 1/2-inch size balls, using about 1 heaping tablespoon of dough for each.  Roll balls in the 2 tablespoons of sugar to coat. Place balls 2 1/2-inches apart on an ungreased cookie sheet.

Bake for 10 minutes or until light brown and still puffed.  (Do not overbake.)  Cool cookies on cookie sheet for 2 minutes.  Transfer cookies to a wire rack and let cool.   

Sometimes I frost them with a lemon frosting. My family loves these. Frosting: 2 c. powdered sugar, 1/2 c. butter, softened, 3 T lemon juice

With 2 dozen cookies: 
1 cookies equals 143 calories, 21.1 g carbohydrates, 9 mg cholesterol, 6 g fat, .04 g fiber, 1.6 g protein, 147 mg sodium.
With 2 1/2 dozen:
1 cookie equals 111 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 98 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.