Pre-heat oven to 350°

Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water.

In a separate bowl, whisk together the remaining ingredients (except the frosting). Gradually beat into creamed mixture.

Divide dough in half. Shape each into a circle and cover.

Refrigerate the dough until it's easy to handle, usually about 30 minutes.

On a lightly floured surface, roll each circle of dough to 1/8-inch thickness. Cut it with a floured 4-inch cookie cutter.

Place each cookie 2 inches apart on greased baking sheets.

Bake until edges are firm, 8 to 10 minutes. Remove to wire racks to cool completely.

Frost as desired.