|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||2 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
In bowl, cream together butter and brown sugar; beat in molasses.
Combine flour, baking soda, spices and salt in other bowl.
Add to sugar mixture one-third at a time, alternating with water.
Stir until blended.
Form dough into ball; cover with plastic wrap and refrigerate 3 hours.
Preheat oven to 350°.
Roll out dough to 1/4-inch thickness on lightly floured surface.
Cut out cookies in desired shapes.
Bake for 12 to 15 minutes on greased or nonstick cookie sheet.
Cool on rack.