Ingredients
1 1/4 cups flour
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon clove
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 tablespoon water
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Preheat oven to 350°. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Add egg, beating well after addition. Stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture. Roll dough into walnut sized bals and roll in remaining 2 tbsps. of sugar. Place 2 inches apart on ungreased cookie sheet and slightly flatten. Bake 8 to 10 minutes. Allow cookies to cool 5 minutes on sheet before removing to rack to cool completely.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Air-insulated sheet — no burnt bottoms on delicate cookies