Not too gingerbread, not too sugar cookie; this soft gingerbread cookie falls right in the middle.  It’s crispy on the outside, soft/chewy on the inside, and is the perfect treat to help usher in the Christmas season.  
 

Makes approximately 3 dozen

 

Elements:

Three-quarters cup of DAIRY-FREE MARGARINE  (such as Nucoa, shortening, or a different oil substitute)

One cup of WHITE SUGAR, plus 2 tablespoons set aside in a separate small bowl

One LARGE EGG

One teaspoon PURE VANILLA EXTRACT

One tablespoon WATER

One-quarter cup of MOLASSES

Two and one-quarter cups of FLOUR  (can use all white, all whole wheat, or a mixture of both)

Two teaspoons GROUND GINGER

One teaspoon GROUND CINNAMON

Half teaspoon GROUND CLOVES

One-quarter teaspoon SALT

One teaspoon BAKING SODA

 

Application:

Preheat oven to 350F degrees.

In a large mixing bowl, beat together the margarine and sugar.  Beat in the egg , vanilla, water, and molasses until creamy and fluffy.  And the dry ingredients (minus the 2 tablespoons of sugar set aside) and stir until combined thoroughly.  Scoop the dough by heaping tablespoons and roll each one in the reserved sugar before placing them on an ungreased cookie sheet (about 2 inches apart).  Bake for 10-11 minutes.  Remove from the oven and let the cookies sit for a few minutes before transferring them onto a wire rack to cool completely.  Store in an airtight container.