Ingredients
- 3/4 cups (1-1/2 sticks) margarine or unsalted butter at room temperature
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 tablespoons water
- 2-1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup sugar for rolling cookies
Preparation
Step 1
Heat oven to 350 degrees. Beat margarine and sugar in bowl with mixer until smooth. Beat in egg, molasses and water until blended. On low speed, beat in flour, baking soda, cinnamon, cloves, ginger and salt just until combined. Refrigerate dough 2 hours or overnight. Divide dough into fourths. Roll each piece on lightly floured surface into rope with 3/4" diameter. Cut into 3/4" lengths. Roll each piece between palms to form balls. Roll in sugar. Place 2" apart on ungreased baking sheets. Flatten with bottom of glass dipping in sugar if it sticks. Bake in 350 degree oven for 10-12 minutes or until golden. Cool cookies in pan on racks 3 minutes. Remove cookie to racks to cool completely. Store in airtight container for up to 3 weeks or freeze for up to 3 months.