Recipe: Big Soft Ginger Cookies

My Aunt Cindy won second place in the California State Fair with this recipe.  I have made them every year for Christmas for the past 15 years and counting. She's no longer with us, but I think of her every Christmas when I dig this recipe out of my file box. And my family and friends ask me when I'll be be baking these for the cookie trays every year.  I even use them as bribery material for my brother-in-law when I need him to do me a favor ;)

Note: This recipe has been adjusted for baking at 3500 feet in elevation. If you live above or below that, you may need to adjust the baking time, temperature and/or molasses amount to get the soft texture that makes these so great.

Big Soft Ginger Cookies
1/4 cup molasses*
2 1/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, butter, or shortening**
1 cup sugar
1 egg
2 tablespoons sugar

*We use a mild molasses

**This is the only cookie recipe where I use butter flavored shortening instead of butter. For some reason, at my altitude, it works better here.

1. Preheat oven to 350 degrees F
2. Combine flour, ginger, soda, cinnamon, cloves, and salt; set aside
3. In large mixing bowl, beat shortening for 30 seconds on low speed to soften. Gradually add 1 cup of sugar; beat until fluffy. Add egg and molasses; beat well.
4. Stir dry ingredients into beaten mixture.
5. Shape into 1 1/2 inch balls. Roll in the 2 tablespoons sugar (placed in shallow bowl or rimmed plate) and place on ungreased cookie sheet about 2 1/2 inches apart.
6. Bake at 350 degrees for 8-9 minutes or until light brown and still puffed. Do Not Overbake!
7. Let stand 2 minutes before transferring to wire rack. Cool.

Makes 24 3-inch cookies.