Soft Ginger Cookies

I made these tasty ginger cookies yesterday and they were a hit with everyone! I prefer soft ginger cookies to the hard gingersnaps and these were perfect. I adjusted the recipe by cutting it in half and making normal size cookies. The original recipe is for giant cookies, so if you want to do that, use a 3 inch scoop and bake for 12 min or so (and when doubling the ingredients use 3 eggs instead of the water.) 

SOFT GINGER COOKIES
(recipe adapted from here)
Makes about 2 1/2 dozen

2 1/4 cups flour
2 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 ½ sticks butter
1 cups granulated sugar
1 large egg + 1 T. water
1/4 cup molasses
1/4 cup coarse sugar (raw or Turbinado sugar) or granulated sugar

INSTRUCTIONS
In a medium sized mixing bowl, stir together the flour, ginger, baking soda, baking powder, cinnamon, cloves, and salt. Set aside.

In a large mixing bowl, beat butter until softened. Gradually add the 1 cup granulated sugar, beat until mixed well.

Add eggs and molasses, beat well.

Add half of flour mixture, mix on low until combined. Stir remaining flour in with a large spoon.

If the dough is sticky, refrigerate for 1 hour before baking. This will also help the cookies to hold their shape while baking! ((I didn't need to do this))

Use cookie scoop to make balls and then roll in granulated or coarse sugar. Put on cookie sheet

Bake in a 350 oven for 9-10 minutes or until cookies are light brown and puffed. (Do not over bake or cookies will not be chewy.)