Step 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.

Step 2

Stir in flour, baking soda, cinnamon, ginger, salt, cardamom and cloves. Cover and refrigerate about 1 hour or until firm.

Step 3

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.

Step 4

Decorate with currants or candies; sprinkle with colored sugar, if desired.

Step 5

Bake 6 to 7 minutes or until set. Remove from cookie sheet to cooling rack; cool.

Step 6

If desired, spoon frosting into decorating bag fitted with round tip. Pipe frosting on cookies. Decorate with currants or assorted candies.