Big Soft Ginger Cookies

I made these cookies last week and my family LOVED them. They usually don't go for the harder gingerbread cookies recipes, but these were delicious! They are just what they say: big, soft, gingerbread cookies. They stay soft too.

2 1/4 c. all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 c. margarine/butter, softened
1 c. white sugar
1 egg
1 Tbs. water
1/4 c. molasses
2 Tbs. white sugar

Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine/butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients in to the molasses mixture. Put in refrigerator for a couple of hours so the dough isn't too sticky to handle. Shape dough into walnut sized balls, and roll in the remaining 2 Tbs. of sugar. Place cookies 2 inches apart onto ungreased cookie sheet. (Can flatten slightly, but I didn't. They were prettier a little fatter.)
Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Can drizzle icing if you want. Store in an air tight container.
Taken from allrecipes.com (love this site!!)