Soft Gingerbread Cookies

This is by far the best gingerbread cookie recipe I've found. I found it on some recipe site a few years ago. It's my staple for the Holiday Cookie swaps. And so far most everyone likes it! Feel free to share.

2 1/4 c flour
2 tsp. ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3/4 c margarine/non salted butter softened
1 c. sugar
1 tbs water
1/4 c. molasses
2 tbs sugar

1. Preheat oven to 350 degrees. Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

2. In a large bowl, cream together the butter and 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 tbs sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. 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.

The recipie says it makes 2 dozen. But I can stretch it to 3.

Enjoy