Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.

In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, ground cloves, and salt until combined.

Cream softened butter with brown and granulated sugar until light and fluffy, about 2-3 minutes.

Add the egg, molasses, and water to the creamed mixture, mixing until combined.

Gradually mix in the dry ingredients until just combined. Avoid over-mixing.

Chill the dough if it feels sticky for 20-30 minutes.

Roll out dough portions into balls and coat in granulated sugar, placing them on the baking sheets.

Bake in the preheated oven for 12-15 minutes, rotating halfway through.

Let cookies cool on baking sheets for about 5 minutes before transferring to wire racks.