Preheat oven to 350°F. Prepare 2 baking sheets with parchment paper. 

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In a bowl, mix together the dry ingredients. Set aside.

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In a second larger bowl, add the butter and sugar. Cream together.

 

Add egg, molasses, and the water before blending together. 

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Gradually add the dry ingredients to the wet, blending in 3-4 batches. When just combined begin scooping.

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Place a large piece of parchment down. Using a 2 tbsp ice cream scoop, place equal sized dough balls on to the sheet of parchment.

 

Prepare a small bowl with a 1/4 of granulated sugar. When all the dough has been scooped, drop the dough balls into the bowl one by one, before rolling in your hands to make perfect spheres. Place them onto the prepared baking sheets. When the sheet is filled, bake for 8-10 minutes or until edges are golden brown.

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Allow cookies to cool on the baking sheet for 5 minutes so they develop a crust. Then remove to a wire rack to cool further. Repeat until all cookies are baked. 

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Serve right away or keep in an air tight container for up to 10 days.