Traditional recipes

Ginger Oatmeal Pecan Cookies

Ginger Oatmeal Pecan Cookies

Ingredients

  • 3/4 Cups flour
  • 3/4 Teaspoons salt
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon ground cinnamon
  • 3/4 Cups unsalted butter
  • 1 1/2 Cup organic turbinado sugar
  • 1 large egg
  • 2 Teaspoons vanilla extract
  • 3 Cups uncooked oats
  • 1/3 Cup finely chopped crystalized ginger
  • 1/2 Cup chopped pecans or walnuts

Directions

Preheat oven to 400 degrees. In a medium bowl, combine flour, salt, baking soda and cinnamon; set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Add the egg, scrape down the sizes of the bowl; add vanilla. Fold in oats, ginger, and nuts. Divide and roll dough into 30 to 36 balls. For best results, moisten hands when rolling dough. Place 2 inches apart onto a cookie sheet lined with parchment paper. Press down slightly to help cookies spread. Bake 12 to 15 minutes or until golden brown. Cool completely before removing from pan.

Nutritional Facts

Servings15

Calories Per Serving340

Folate equivalent (total)22µg6%


Oatmeal Brown Sugar Cookies with Raisins & Pecans

I love to bake and especially love to find end all, be all recipes for classic American desserts. This variation on oatmeal raisin cookies is one of them (see also Secret Ingredient Chocolate Chip Cookies and Supernatural Brownies). You bakers out there know that it can take many attempts to get it just right, but once you find that perfect recipe, it’s your go-to forever.

As soon as I tasted these cookies out of the oven, I said, “That’s it! I’m done.” These are not your ordinary oatmeal cookies. The recipe calls for way fewer oats than most, which, strangely, makes for much better oatmeal cookies. The other big difference is that they are sweetened entirely with brown sugar, which gives them fabulous flavor and makes them slightly crispy on the outside and deliciously chewy on the inside. Be careful not to overcook these: oatmeal cookies get very crispy if baked too long and you’ll enjoy them so much more if they are slightly chewy.


Chewy Oatmeal Pecan Cookies

  • 1-1/4 cups rolled oats
  • 1/2 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 cup finely chopped pecans
  • 1/8 tsp salt
  • 1/3 cup butter, melted
  • 1 egg, beaten
  • 1/2 tsp almond extract (*I love almond so that’s what I used, but her recipe called for vanilla extract)
  1. Preheat oven to 350ºF and cover 2 cookie sheets with parchment paper.
  2. Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.
  3. Add butter, egg and vanilla to oat mixture mix well.
  4. Drop teaspoonfuls of batter onto prepared cookie sheets and flatten each out, leaving at least 2-inches between each cookie.
  5. Bake cookies until edges turn golden, about 8 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes before removing to a cooling rack.

Oh yeah…and they’re also pretty darn delicious crumbled up on top of yogurt. Just sayin’.


Recipe Summary

  • 1 ¾ cups all-purpose flour
  • 1 ¾ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter, softened
  • 6 ounces reduced-fat cream cheese, softened
  • 1 ½ cups firmly packed dark brown sugar
  • ½ cup egg substitute
  • 1 teaspoon vanilla extract
  • 3 cups uncooked regular oats
  • ¾ cup dried cherries
  • Vegetable cooking spray
  • ½ cup chopped pecans

Preheat oven to 350°. Combine flour, pumpkin pie spice, salt, and baking soda.

Beat butter, cream cheese, and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in oats and dried cherries.

Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray gently flatten dough into circles. Sprinkle about 1/2 tsp. chopped pecans onto each dough circle, gently pressing into dough.

Bake, in batches, at 350° for 13 to 14 minutes or until a wooden pick inserted in centers comes out clean. Remove cookies from baking sheets to wire racks, and let cool 10 minutes.

Carrot-Oatmeal-Pecan Snack Cookies: Prepare dough as directed through Step 2, stirring in 2 grated carrots with oats and cherries. Proceed with recipe as directed.

Per cookie: Calories 99 Fat 7g (sat 3g, mono 9g, poly 5g) Protein 1g Carb 1g Fiber 1g Chol 5mg Iron 7mg Sodium 70mg Calc 18mg.

Chocolate-Oatmeal-Pecan Snack Cookies: Prepare cookies as directed through Step Break 4 (87-oz.) dark chocolate bars into pieces. Microwave chocolate pieces in a small microwave-safe bowl at HIGH 45 seconds to 1 minute or until melted and smooth, stirring at 15-second intervals. Spoon chocolate into a small zip-top plastic bag. Snip 1 corner of bag with scissors to make a tiny hole. Drizzle chocolate onto cookies. Let stand 1 hour or until set.

Note: For testing purposes only, we used CocoaVia Original Chocolate Bars.

Per cookie: Calories 109 Fat 1g (sat 7g, mono 9g, poly 5g) Protein 2g Carb 1g Fiber 1g Chol 5mg Iron 8mg Sodium 68mg Calc 17mg.


Ingredients

Pecan brittle

Step 1

Place a rack in middle of oven preheat to 350°. Toast pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool.

Step 2

Line another small rimmed baking sheet with a Silpat baking mat. Cook granulated sugar, butter, and 2 Tbsp. water in a small saucepan over medium-low heat, stirring gently with a heatproof rubber spatula, until sugar is dissolved. Increase heat to medium and bring syrup to a rapid simmer. Cook, without stirring, swirling pan often, until syrup turns a deep amber color, 8–10 minutes. Immediately remove saucepan from heat and stir in pecans. Once pecans are well coated, add baking soda and salt and stir to incorporate (mixture will foam and sputter as baking soda aerates caramel). Working quickly (it will harden fast), scrape mixture onto prepared baking sheet and spread into a thin layer. Let cool completely, 5–10 minutes. Chop into pea-size pieces set aside.

Cookies

Step 3

Place half of butter (½ cup) in the bowl of a stand mixer. Bring remaining butter to a boil in a small saucepan over medium-low heat, stirring often with a heatproof rubber spatula. Cook, scraping bottom and sides of pan constantly, until butter sputters, foams, and, eventually, you see browned bits floating on the surface, 5–7 minutes. Pour brown butter over butter in stand mixer bowl, making sure to scrape in all the browned bits. Let sit until butter begins to resolidify, about 30 minutes.

Step 4

Pulse flour, salt, and baking soda in a food processor to combine. Add half of reserved pecan brittle and 1 cup oats process in long pulses until oats and brittle are finely ground.

Step 5

Add brown sugar and granulated sugar to butter and beat with paddle attachment on medium speed until light and smooth but not fluffy, about 2 minutes. Scrape down sides of bowl and add eggs and vanilla. Beat until very light and satiny, about 1 minute. Scrape down sides of bowl and add flour mixture beat on low speed until no dry spots remain and you have a soft, evenly mixed dough. Add remaining half of brittle and remaining 1 cup oats mix on low speed just to distribute. Fold batter several times with a spatula to ensure everything is evenly mixed.

Step 6

Using a 2-oz. scoop or ¼-cup measuring cup, scoop level portions of dough to make 18 cookies. Place on a parchment-lined baking sheet, spacing as close together as possible (you’ll space them out before baking). Cover tightly with plastic wrap and chill at least 12 hours and up to 2 days. (If you’re pressed for time, a couple hours will do cookies just won’t be as chewy.)

Step 7

When ready to bake, place racks in upper and lower thirds of oven preheat to 350°. Line 2 large rimmed baking sheets with parchment paper. Arrange 6 cookies on each prepared baking sheet, spacing at least 3" apart.

Step 8

Bake cookies, rotating baking sheets top to bottom and front to back after 12 minutes, until dark golden brown around the edges, 16–20 minutes. Let cookies cool 5 minutes on baking sheets, then transfer cookies to a wire rack with a spatula and let cool completely.

Step 9

Carefully move a rack to middle of oven. Arrange remaining dough on one of the baking sheets (it’s okay if it’s still warm). Bake as before (this batch might go a bit faster).

Do ahead: Dough can be formed 2 months ahead chill dough balls at least 2 hours before transferring to freezer. Once frozen solid, store in resealable plastic freezer bags and keep frozen. No need to thaw before baking, but you may need to add a minute or two to the baking time. Cookies can be baked 5 days ahead store airtight at room temperature.

Reprinted from Dessert Person. Copyright © 2020 by Claire Saffitz. Photographs copyright © 2020 by Alex Lau. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House.

How would you rate Oat and Pecan Brittle Cookies?

These cookies are far from bad but I feel like they're missing something. With how long they took to make, I probably won't be making them again. That being said, the recipe was easy to follow and everything worked out for me.

I contemplated making these for weeks and finally dove in during a winter storm kind of day. These were acceptable, not terrific to die for cookies. I had no troubles following the recipe closely and everything turned out as described by the author. The cookies were great warm right out of the oven but when they cooled off they were too soft and flexible, almost floppy. I was looking for crunch from the brittle but got a sense of a lump of sugar in my mouth instead. They were a good deal of work to make . They would have to be fabulous to make again and they weren’t unfortunately.

Parchment cookie sheet liners are a must, since some of the candy can melt into little pools on the edges of the cookies. Ping-pong ball sized cookies work better than smaller sizes, i.e. six cookies per standard sheet rather than 9-12 which I tried at first. The recipe isn't kidding about the long chill time. I got much much better results after I forgot about the dough in fridge for a day compared with the first batch baked after 10 hours in the fridge. I still had craters of melted candy and a few pools of it at the cookie edge but it's still pliable a few seconds out of the oven so you can just reshape then. This recipe is definitely a keeper. If I can do it, anyone can.

These are worth the effort. A little time consuming, but the extra dishes aren't too bad. If you're having trouble with the toffee try doubling the water to start, swirl the pan often, and use a wet pastry brush to wipe down the sides of the pan after each swirl. The extra water takes longer to cook out and take on the right color, but I always gets a successful caramel or toffee using that method. I made smaller cookies with a 1.5 oz scoop and they were done at around 11 minutes, check your cookies early because they get dark very quick. I will definitely be making these again!

I have two batches of sugar-coated pecans and no brittle. Like another reviewer, no sputter when the baking soda and salt were added. Both batches seemed fine—no burnt bits, nice color—but then no results. With the second batch’s syrup looking the same as the first, I checked the temperature. It was 260 F, but an internet search recommended about 300 F for toffee. I could have cranked the heat up and hoped for no burning even though 10 minutes had gone by, but decided instead to give up on this recipe and use the batches in pecan ice cream.

Like every recipe in Dessert Person, these cookies are absolutely delicious and are definitely worth the few extras steps. The cookie dough is arguably even more yummy than the baked cookies so I'm making this recipe again today just to have frozen dough to eat :)

So many steps, but so worth it! The only thing I changed was I scooped 1oz dough balls instead of 2oz. I ended up making 36 cookies instead of 18. They were still a good sized cookie and oh so delicious. Yes, not a quick and easy cookie, but definitely worth it once and a while! Plus, super easy to freeze the dough, so make a double or triple batch and freeze the extra. It was my first time making brittle as well, and this method worked very well. Thank you Claire.

I am having the WORST time making the brittle. Tried 3 times. The first time burnt the caramel. The second time ended up with browned sugar covered pecans. The third time a little better, was able to pour out most of the brittle, but had a ton of crystallized sugar in about 75% of the brittle. So frustrating, because I really wanted to make these. I don’t consider myself a beginner baker (I make pain au chocolat weekly.). But this brittle is driving me insane.

I failed at the brittle twice. Neither time did it bubble when I added the salt/baking soda. I quit.

I keep browned butter in my fridge at all times so this was not too labor intensive for me. Also, if you read the book you will see that she says that this is a longer recipe. To me, nothing good comes quickly so I do not mind the extra steps. If you want to do something right, then you should take the time to do so. If you want something quick, go to the store and pick out cookies. The brittle worked swimmingly for me on my first try. Be sure to read the directions carefully. Weigh everything out, don't cut corners by baking with measuring cups. These cookies are amazing and I will be making these at least once a week moving forward.

A really delicious cookie with just the right texture and a lot of depth of flavor. However, it's a whole lot of work. Not too bad if you separate it out over a few days, but still a lot for a few cookies. Iɽ make them again, but only for special occasions. Another note: I made mine gluten- and dairy-free, using King Arthur Gluten-Free All-Purpose Flour and Earth Balance Unsalted Buttery Sticks. The brittle made with Earth Balance wasn't great by itself, but you couldn't taste a difference in the final product.

I have now attempted to make the brittle twice and both times were terrible failures. I will try again with a better brittle recipe then attempt the rest of this recipe. Very frustrated and annoyed at all the pecans I've wasted during this process.

I have made this cookie three times. The first two using toffee bits and refrigerating the dough over night. I use a scale to weigh cookies and use 35 grams for each cookie. The first two times the cookies were excellent but were thicker and even though I flattened them slightly before putting them in the oven they came out thicker and did not spread and get the crispy/chewy texture. The third time I made the pecan briTTLEand refrigerated the dough for 80 minutes which is my practice for my favorite chocolate chip cookie I make. 1. I weight the cookies at 35 grams and it produces about 34 cookies. 2. The brittle is sensational and adds depth and flavor dimensions that create that salty sweetness that makes this cookie. 3. I bake the cookies for 13 minutes and they spread to a perfect size and have that crispy chewy texture. This recipe is now in my top three for cookies - amazing flavor . The brittle is just not that hard to make and combined with the brown butter - so many interesting subtle flavors. Thank you

This recipe is. strange. I’m a very experienced baker and made these with a friend who has studied pastry. While making the brittle, we threw out two full batches of butter and sugar that had crystallized beyond repair before determining that it would be best to throw Claire’s instructions in the trash along with it and making the candy the traditional way— butter mixed in after caramelizing the sugar. Once we had our brittle, we proceeded with the recipe, which was as fussy as we expected, but what we didn’t expect was that the cookies, in the end, were. good. Not incredible, not great, just. good. The brown butter flavor doesn’t come through with so much else going on, the inordinate amount of vanilla doesn’t come through much either, and the outer 2/3 of cookie turned to a crisp almost like a tuile. Similar results could easily be achieved with far less effort.

They tasted so amazing!! Amazing texture and flavor. It was a lot of work but I enjoyed the challenge


Oatmeal Cookies with Roasted Pecans

Spread the raw pecans halves on a baking sheet pan. Roast for 6 minutes or until lightly toasted. After they have cooled enough to handle, reserve a handful for decorating the top of the cookies and roughly chop the remaining pecans. Set aside.

In a bowl, whisk together the flour, baking soda, and salt. Stir in the oats. Set aside.

In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla.

Stir in the flour mixture until just combined. Stir the chopped pecans into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).

If the oven has been turned off, preheat the oven to 375°F. Line a couple sheet pans with parchment paper.

Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart. Lightly press the reserved pecan halves into the tops of the cookies.

Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.


Photo Credit:

Preheat the oven to 350°F. Use a large, heavy, shiny baking sheet. (These cookies are likely to burn on a dark one.) Cut four sheets of parchment paper to fit the baking sheet. Line the baking sheet with one of them and set the others aside. Using an electric mixer, beat the butter and brown sugar on high speed for 2 minutes. Beat in the flour, salt, milk, vanilla, and orange zest, until evenly blended. Using a wooden spoon, stir in the oats and pecans until evenly mixed.

With lightly floured hands, shape the dough into 1-inch-diameter balls. Place the balls on the parchment paper on the baking sheet, leaving 3 inches in between. (Expect to get nine on the sheet.) Bake on the center oven rack for 11 to 13 minutes, until the cookies are flat, bubbly, and just starting to turn golden brown around the edges. Cool the cookies on the baking sheet for 1 minute. Carefully lift the sides of the parchment paper and place the cookies on the counter. Wait 2 to 3 minutes, then slide a thin-blade spatula under the cookies and transfer them to a cooling rack. (If the cookies are still too soft, wait a minute or two more.) Cool the cookies completely.

Allow the baking sheet to cool completely, or use a second baking sheet and line it with a fresh sheet of parchment paper before baking the next batch. (If you don’t use a fresh sheet of parchment paper, the cookies won’t be flat on the bottom).


Butter Pecan Oatmeal Cookies


I&rsquom not a fan of fussy recipes. You know, the ones that have a few steps in the directions that just seem unnecessary. But sometimes there&rsquos that one extra step in a recipe that takes it from pretty good to pretty amazing.

That&rsquos the situation with these cookies. Sure, you could just add some pecans to the dough. But taking a few minutes to toast those pecans in a little butter and sugar makes them so much better that it&rsquos worth that bit of extra effort. Not only do you get a great toasted flavor, but you also get a little extra bite of sweetness and butteriness.

I should also probably mention that these buttery, sweet pecans are also quite good all on their own. You might want to take that into consideration and just make extra for snacking. I must confess that not quite all of the ones I made for this batch made it into the cookies.

With those sweet, toasty pecans and lots of brown sugar in these cookies, the addition of a little bit of caramel to the batter enhances the flavor and adds chewy bites throughout the cookies. Store-bought soft caramels cut into small pieces are such a simple way to infuse a little extra caramel flavor into these delicious cookies.

I use a 3-tablespoon scoop for forming the cookies. I like the uniformity of cookie size and shape for even baking. Whether you use a scoop or not, those big pecans in the dough can make forming the scoops a little tougher. Just make sure the scooped dough is not too loosely formed, and they&rsquoll turn out just fine.

I bake a lot of cookies. But I must say these Butter Pecan Oatmeal Cookies are now one of my favorites. I just love their big flavor! These are some serious cookies, my friends. They&rsquore the perfect blend of chewy, nutty, and sweet in a big, bakery-sized cookie.


Coconut Pecan Oatmeal Cookies

I'm not much of a baker. Never have been, and that's perfectly okay because there are plenty of bakeries around town that have very talented people making gorgeous and tasty creations that I can't, and frankly worth every penny spent. Just like any other gal, I do enjoy desserts occasionally though, and of them all, freshly baked cookies are right at the top of the list.

Oatmeal have always been one of my favorite cookies, whether plain or enhanced with other goodies. For these, I decided to include some coconut along with the typical nut, this time going with pecan. These cookies would make a tasty addition to your holiday cookie tray, though they're certainly suitable for anytime!

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.

Here's how to make my Coconut Pecan Oatmeal Cookies.

Have everything at room temperature before starting. Preheat oven to 350 degrees F. Using a mixer, cream the butter and shortening together until fluffy add both sugars and blend together. Add the eggs, one at a time, until blended in, then add the extract. Remove the mixing bowl from the mixer. Add the salt, baking soda, oatmeal, flour, coconut and pecans mix together by hand.

Use a cookie scoop, or drop by large, rounded tablespoonfuls unto an ungreased baking sheet or a cookie sheet covered in parchment paper or a Silpat. Bake one sheet at a time, on the center rack of the oven at 350 degrees F, for about 10 to 12 minutes, or until cookies are lightly golden brown just around the edges. Actual time will depend on size of scoop used. Cool 2 to 3 minutes on the baking sheet, then remove with a spatula to a wire rack to fully cool.

For more of my favorite cookie recipes, check out the collection on my Pinterest page!

Recipe: Coconut Pecan Oatmeal Cookies

  • 1/2 cup unsalted butter , softened at room temperature
  • 1/2 cup vegetable shortening (like Crisco)
  • 1 cup granulated sugar
  • 1 cup light brown sugar , packed
  • 2 large eggs , at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 cups old fashioned oatmeal
  • 1-3/4 cup all-purpose flour
  • 1/2 cup flaked coconut
  • 1/2 cup of chopped pecans

Have everything at room temperature before starting. Preheat oven to 350 degrees F. Using a mixer, cream the butter and shortening together until fluffy add both sugars and blend together. Add the eggs, one at a time, until blended in, then add the extract. Remove the mixing bowl from the mixer. Add the salt, baking soda, oatmeal, flour, coconut and pecans mix together.

Use a cookie scoop, or drop by large, rounded tablespoonfuls unto an ungreased baking sheet or a cookie sheet covered in parchment paper or a Silpat. Bake one sheet at a time, on the center rack of the oven at 350 degrees F, for about 10 to 12 minutes, or until cookies are lightly golden brown just around the edges. Actual time will depend on size of scoop used. Cool 2 to 3 minutes on the baking sheet, then remove with a spatula to a wire rack to fully cool.

Cook's Notes: I use the spoon and level method for baking. First, whisk the flour in the container or bag to aerate it. Spoon flour into your measuring cup to overflowing, then use the flat edge of the spoon handle or a kitchen knife to level off excess. Oatmeal cookies usually appear underdone when they are cooked, but if you go too long they will be overcooked and crisp up. I used a medium (2 tablespoon) cookie scoop for the ones pictured, which gave a yield of two dozen. Once cooled, store cookies in an airtight container.

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Recipe Summary

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses
  • 2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

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 ungreased cookie sheet, and flatten slightly.

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.