Soft Ginger Cookies

• 2 12 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 12 teaspoon ground cinnamon
• 34 teaspoon ground cloves
• 14 teaspoon salt
• 34 cup butter
• 1 cup Splenda Sugar Blend for Baking
• 1 egg
• 1 tablespoon water
• 14 cup molasses
• 2 tablespoons white sugar (for rolling the balls of dough in)

1. Preheat oven to 350 degrees.
2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and set aside.
3. In a large bowl, cream together the butter and Splenda until light and fluffy.
4. Beat in the egg, then stir in the water and molasses.
5. Gradually stir the sifted ingredients into the molasses mixture.
6. At this point you will want to chill the dough for a while, or it will be too sticky to handle.
7. When the dough is suitably chilled, shape it into walnut sized balls and roll them in the remaining 2 tablespoons of sugar.
8. Place the cookies 2 inches apart onto a greased cookie sheet, and flatten slightly.
9. Bake for 8 to 10 minutes in the preheated oven.
10. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

flour, ground ginger, baking soda, ground cinnamon, ground cloves, salt, butter, splenda sugar, egg, water, molasses, white sugar

Taken from www.food.com/recipe/soft-ginger-cookies-311949 (may not work)