Cream together the butter and brown sugar, until light and fluffy.

Beat in the egg and then the molasses.

Whisk the dry ingredients together in a smaller bowl, and then beat them into the butter mixture - it will make a fairly stiff dough.

Form the dough into a flattened disk on a piece of plastic wrap, and wrap tightly.

Chill for a couple hours, or up to a week. 24 hours is good if you want to really let the flavors bloom.

Preheat the oven to 375º, and line heavy baking sheets with parchment paper.

Form the dough into 1 inch balls, and dip the tops into a small bowl of granulated sugar, and place on the prepared sheets, leaving a couple inches of space around each one.

Drip a couple drops of cold water on the top of each cookie.

Bake for 12 minutes, until they are set and slightly browned around the edges. Don't bake too long, or they will be crunchy rather than chewy.

Cool on a rack, and then store tightly covered. They will store at room temperature for at least a week.