I have never been a fan of gingerbread cookies, but on one Saturday morning in December, years ago, I went out antiquing with a friend of mine. We met at her house mid morning where she served us peppermint tea and gingerbread cookies. These were not only some of the best gingerbread cookies I've ever tasted, they are some of the best cookies I've tasted period! I just had to get the recipe! I love them and have made them every holiday season ever since! NOTE: This dough is very soft and doesn't crumble. Handle it gently and you will be rewarded with a very moist, soft and delicious cookie.
preheat oven to 350 degrees. Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
Shape dough into walnut sized balls, and roll them in the remaining 2 tbs sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly, or roll and cut into gingerbread men.
Bake at 350 for 8 minutes. Cool on wire rack. Decorate if making gingerbread men.