- 2 1/4 cups Self Raising 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 Margarinesoftened
- 1 cup Light brown sugar
- 1 Large eggs
- 1 teaspoon Boiling water
- 1/4 cup Molasses
Preheat oven to 175 degrees °C. Sift together the 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. 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.
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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I made these cookies but, to make them big ( as the recipe claims) I made the dough balls about the size of a lime then flattened them after rolling them in brown sugar. It should make 12 to 14 cookies. The directions say to roll the dough balls in the remaining 2 tablespoons of brown sugar. So the ingredient list should read 1 cup plus two tablespoons of brown sugar.
Also, the cooking temp is wrong on the recipe even if they are smaller than I made them. I cooked them at 275 degrees for 15 to 17 minutes for the larger cookies.
These cookies were very moist, chewy and delicious done this way.