Makes 2 dozen cookies

Put sugar, molasses, butter, spices, baking soda, and salt in bowl of mixer fitted with paddle attachment. Mix on medium-low 2 minutes to cream. Add water and flour, and mix on low until dough comes together. Scrape onto plastic wrap. Shape into a square, wrap, and refrigerate for 2 hours. Position racks to divide oven into thirds and preheat to 325°F. Lightly grease two baking pans. On a lightly floured board, roll dough to 1/4 inch thickness. Use a floured 2-inch cookie cutter to cut as many cookies as possible. Place close together on baking pans. Gather dough scraps, wrap in plastic, and chill until cool enough to roll again. Brush a light coating of molasses glaze over each cookie. Bake 5 to 7 minutes, until slightly firm. Lift onto cooling racks with a wide metal spatula.