from my adorable Mommy; original source unknown
1 c. dark brown sugar
1 egg, beaten
¼ c. unsulfered molasses
2 tsp. baking soda
¼ tsp. salt
½ tsp. ground cloves
1 tsp. cinnamon
1 tsp. ground ginger
1 1/2--2 c. all-purpose flour, plus more, if necessary (I used close to 2 c.)
granulated sugar, for dipping
water, for dripping
2. Sift in 1 1/2 c. flour and mix just enough to moisten everything. If the dough is sticky, add more flour, 1/4 c. at a time, until dough reaches desired consistency and is no longer sticky. Chill the dough in the refrigerator for one to two hours.
3. Roll a walnut-sized amount of dough into a ball. Dip the top in granulated sugar. Place them about 3” apart, sugar side up, on baking sheet lined with a Silpat or parchment paper. Drip one drop of water on top of each cookie.
4. Bake @ 375º for 9-11 minutes. Let cool on wire rack, on baking sheet, until firm enough to move.