Ingredients

• 2-1/4 cups all-purpose white flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3/4 cup unsalted butter
• 1-1/8 cups granulated sugar
• 1/4 cup liquid low cholesterol egg substitute
• 1/4 cup molasses

Preparation

1. Preheat oven to 350° F.
2. In a medium bowl combine the flour, ginger, baking soda, cinnamon and cloves. Set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in 1 cup sugar.
4. Add liquid egg substitute and molasses; beat well.
5. Stir flour mixture into egg mixture.
6. Shape dough into 1-1/2″ balls, using about 1 heaping tablespoon of dough for each.
7. Roll balls in the remaining sugar to coat.
8. Place balls about 2-1/2″ apart on an ungreased cookie sheet.
9. Bake for 10 minutes or until light brown and still puffed. (Do not over bake.)
10. Cool cookies on cookie sheet for 2 minutes then transfer cookies to a wire rack and let cool.

Helpful hints

• If dough is too soft to handle refrigerate for 1/2 hour for easier handling.
• Store cookies in a sealed container to keep soft.