Big Soft Ginger Cookies

Big Soft Ginger Cookies

3 cups flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup mild-flavor molasses
2 tbsp sugar

Preheat the oven to 350 F. In a medium bowl, combine the flour, ginger, baking soda, cinnamon, and cloves. Set aside. In a large mixing bowl, beat the butter with an electric mixer on medium speed to high speed for 30 seconds. Add the 1 cup of sugar. Beat until combined. Scrape the bowl occasionally. Beat in the egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Shape the dough into 1 1/2 inch balls, using 1 heaping tablespoon of dough for each. Roll the balls in the 2 tablespoons of sugar. Place the balls about 2 1/2 inches apart onto ungreased cookie sheets. Bake about 10 minutes or until the cookies are light brown but still puffed. Do Not Overbake. Let stand on the cookie sheets for 2 minutes. Transfer to wire racks to cool. Makes 24 cookies