by Talia Kish


2¼ cups all-purpose flour

2 tsp ground ginger

1 tsp baking soda

¾ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp salt

¾ cup margarine

1 cup white sugar

1 egg

1 Tbsp water

¼ cup molasses

2 Tbsp white sugar


Combine flour, ginger, baking soda, cinnamon, cloves and salt.  Set aside.

In a large bowl, cream together margarine and 1 cup sugar until light and fluffy. Beat in the egg and gently mix in water and molasses. Gradually add the dry ingredients.

Shape dough into walnut sized balls and roll them in 2 Tbsp sugar. Place the balls 2 inches apart on a parchment-lined baking sheet. Flatten each ball lightly with a wet fork.

Bake for 10 minutes at 350 F. Allow cookies to cool on the baking sheet for 5 minutes before removing them. Store in an airtight container so cookies will remain soft.

Makes 3 dozen cookies.

Talia Kish, a social worker who grew up in the Centennial area, loves to cook her family’s favourite recipes. These cookies are soft and full of flavour.