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This gingerbread cookie recipe is full of molasses and ginger flavor and the cookies stay soft for days! These gingerbread cookies are a holiday favorite.

Big Soft Ginger Cookies

white sugar

all-purpose flour

ground ginger

baking soda

ground cinnamon

ground cloves

salt

margarine, softened

large egg

molasses

water

oven

 Preheat the oven to 350 degrees F. Set 2 tablespoons sugar in a small bowl; set aside.

Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl.

Cream margarine and 1 cup sugar in a large bowl until light and fluffy. 

Beat in egg, then stir in molasses and water. 

Gradually stir the sifted ingredients into the molasses mixture until well combined.

Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball in the reserved sugar until coated. Place cookies 2 inches apart onto ungreased cookie sheets, and flatten slightly with the bottom of a glass.

Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through.

Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. 