- 3/4 cup margarine, softened
- 1 cup white sugar (brown sugar is fine too)
- 1/4 cup molasses
- 2 1/2 cups all-purpose flour
- 1/3 cup water
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 tablespoon fresh ginger, chopped
- 1/4 teaspoon salt
- Extra white sugar/sugar sprinkles/whatever you want to dust on top
1 In a large bowl, cream together the margarine and the cup of sugar until light and fluffy.
2 Stir in the molasses.
3 In a separate bowl, sift together the flour, salt, and dry spices.
4 Mix the water and baking soda together.
5 Pour the baking soda mixture onto your sugar/margarine mixture and stir to combine. (Do a better job of it than shown in the picture)
6 Combine your dry ingredients with your wet ingredients.
7 Add the chopped ginger.
8 Stir until well combined.
9 Cover the mixture and refrigerate for at least 20 minutes or overnight. If you’re in a hurry you can also add more flour to make the mixture more manageable.
10 Whenever you are ready to get your bake on, preheat the oven to 350°F
11 Roll the dough into walnut-sized balls and then into the sugar/sprinkles/etc that you want to decorate them with. Mine were a little smaller and they ended up being perfect little bite-size cookies. Place them two inches apart on an un-greased cookie sheet. (My cookie sheets are gross from making fries so I line them with parchment paper). The cookies don’t expand too much, so mine had plenty of room to breathe in this arrangement.
12 Bake for 10-12 minutes. When cool enough, move to a cooling rack to cool off completely. (Recipe makes about 40 cookies)