Soft Ginger Cookies

I had to have this recipe after gobbling these up off a cookie tray at Christmas. They're my new favorite! I got this recipe from allrecipes.com and modified it. I pour the water into the measuring cup for the molasses before transferring it to the bowl--then the molasses slides right out!

• Ready In: 25 mins
• Yields: 36-48 cookies

Ingredients

• 2 1⁄4 cups all-purpose 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 butter, softened
• 1  cup white sugar
• 1  egg
• 1  tablespoon water
• 1⁄4 cup blackstrap molasses
• 1⁄4 cup white sugar
• 1  cup walnuts (optional) or 1  cup pecans (optional)

Directions

1. Preheat oven to 350.
2. Sift together dry ingredients, spices, and salt. Set aside.
3. In a mixing bowl, cream butter and 1 cup sugar until light and fluffy.
4. Beat in egg just until incorporated. Then add molasses and water.
5. Slowly combine wet and dry ingredients.
6. Using a small kitchen scoop, drop dough into 1/4 cup of sugar to coat. (Work out any shape issues AFTER being coated with sugar! The dough is too sticky otherwise.)
7. Drop onto ungreased cookie sheet and, if desired, press one walnut or pecan into the top of each cookie. Bake 8 to 10 minutes. Do not overbake.
8. Transfer to wire rack to cool before storing.