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1
In large bowl, beat granulated sugar, butter and molasses with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in water and egg until blended. Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves. Cover and refrigerate about 1 hour or until firm.
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2
Heat oven to 350°F. Roll 1/3 of dough at a time on floured surface to 1/8-inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with floured 2 1/2-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart. Decorate with currants or candies. Sprinkle with colored sugar.
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3
Bake 6 to 7 minutes or until set. Remove from cookie sheet to cooling rack; cool.
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