>> servings: 24
>> source: https://www.allrecipes.com/recipe/17165/big-soft-ginger-cookies/

-- TODO reformat this
-- 2 tablespoons white sugar
-- 2.25 cups all-purpose flour
-- 2 teaspoons ground ginger
-- 1 teaspoon baking soda
-- 0.75 teaspoon ground cinnamon
-- 0.5 teaspoon ground cloves
-- 0.25 teaspoon salt
-- 0.75 cup margarine, softened
-- 1 cup white sugar
-- 1 large egg
-- 0.25 cup molasses
-- 1 tablespoon water

Preheat the #oven to 350 degrees F (175 degrees C). Set @white sugar{2%tbsp} in a #small bowl{}; set aside.

Sift together @flour{2.25%cups}, @ginger{2%tsp}, @baking soda{1%tsp}, @cinnamon{0.75%tsp}, @cloves{0.5%tsp}, and @salt{0.25%tsp} in a bowl.

Cream @softened margarine{0.75%cup} and remaining @white sugarr{1%cup} in a #large bowl{} until light and fluffy. Beat in @large egg{1}, then stir in @molasses{0.25%cup} and @water{1%tbsp}. 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 in the reserved sugar until coated. Place cookies 2 inches apart onto ungreased #cookie sheets{}, and flatten slightly with the bottom of a glass.

Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through.

Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.