Preheat oven to 350F. Set out butter and egg to allow them to come to room temperature.

In a medium bowl whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.

In a mixer cream together sugar and butter for several minutes until light and fluffy. Beat in egg.

Stir in water and molasses. When fully incorporated add flour mix on low speed.

Line the used flour bowl with saran wrap and scrape dough inside. Wrap up the dough and refrigerate for at least 30 minutes.

Place the extra sugar in a small plastic Tupperware with a lid.

Use a large cookie scoop and then roll dough into balls. Place each ball individually into the Tupperware and shake to cover in sugar.

Press cookies slightly into cookie sheet and bake for 8 to 10 minutes.