2Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3In a large bowl, cream together the butter and 1 cup 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.
4Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
5Place the cookies 2 inches apart on an ungreased cookie sheet. You don't need to flatten them.
6Bake for 10-12 minutes in the preheated oven.
7Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
Store in an airtight container.