Soft Ginger Cookies

I have been feeling a little nostalgic ever since the cold weather has been coming around. (Just now getting cold in the south, TX) And I have been craving Thanksgiving spice, cinnamon, ginger, nutmeg, oh my!
So I came across this recipe for ginger cookies. I have to admit that I was a little apprehensive using the molasses as it smells like soy sauce lol. But I have to admit it works well with these cookies. These cookies are soft and moist on the inside and crunchy around the edges..mmmm!

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup 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 tablespoons of sugar. Place the cookies 2 inches apart onto an un-greased 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.

Recipe from: Allrecipes