Pre-heat oven to 350°

1. Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water.
2. In a separate bowl, whisk together the remaining ingredients (except the frosting). Gradually beat into creamed mixture.
3. Divide dough in half. Shape each into a circle and cover.
4. Refrigerate the dough until it’s easy to handle, usually about 30 minutes.
5. On a lightly floured surface, roll each circle of dough to 1/8-inch thickness. Cut it with a floured 4-inch cookie cutter.
6. Place each cookie 2 inches apart on greased baking sheets.
7. Bake until edges are firm, 8 to 10 minutes. Remove to wire racks to cool completely.
8. Frost as desired.