National Gingerbread Cookie Day is November 21, making it the perfect day to enjoy these soft and delicious cookies courtesy of Allrecipes. Yields 2 dozen cookies.
Preheat oven to 350 degrees Fahrenheit. Add 2 tablespoons sugar to a small bowl and set aside.
In a large bowl, sift 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, 1/2 teaspoon cloves and 1/4 teaspoon salt. In a separate large bowl, beat 3/4 cup butter (softened) and 1 cup sugar with an electric mixer until light and fluffy. Beat in 1 egg, then stir in 1/4 cup molasses and 1 tablespoon water. Gradually stir the sifted ingredients into the molasses mixture until well combined.
Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball into reserved sugar until coated. Place cookies 2inches apart on ungreased cookie sheets. Flatten slightly with a glass.
Bake for 8 to 10 minutes, switching racks halfway through. Remove from oven and let cookies cool on the baking sheet for 5minutes before transferring to a wire rack to cool completely.