2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon (NOTE: This is important. You cannot double the cloves and omit the cinnamon and expect it to taste as good. I tried.)
1/2 teaspoon ground cloves
3/4 cup salted butter, softened
1 cup white sugar
2 tablespoons water
1/4 cup molasses
2 tablespoons white sugar
Cream butter and sugar. Add the egg, water and molasses. Sift in dry ingredients (save 2 tbsp sugar) and mix well. Preheat oven to 350. Roll walnut-sized balls and dip them into the sugar. Place on ungreased cookie sheet, sugar side up, and flatten them slightly with the back of a fork. Bake 10 minutes (cookies should be a little deflated) and let cool on a wire rack.
UPDATE: These cookies are pretty fluffy and biscuit-y. If you want more ginger snappy cookies, omit the eggs. I ran out of eggs today, and I thought they’d be ruined, but they turned out to just spread more and get delightfully crispy. You might have to cook them a minute or two longer if you go that route.