Ginger Bella Cookies From Rachael's Sister Maria | Gingerbread Cookies

In a large bowl, combine the flour, molasses, brown sugar, butter, ginger, baking soda, cinnamon, salt, allspice, cloves and ¼ cup cold water. Using an electric mixer, beat on low speed until blended. Gather into a ball, divide in half, flatten each half into a disk and wrap in plastic. Refrigerate until firm, about 1 hour. 

Position racks in the top and bottom thirds of the oven; preheat to 350˚F. On a lightly floured surface, roll out 1 disk of dough into a ¼-inch-thick round. Using lightly floured cookie cutters, cut out shapes. Repeat with the second disk. Gather scraps, then re-roll and cut out more cookies. Arrange on 2 nonstick or parchment-lined baking sheets about 1 inch apart. Bake until cookies do not spring back when touched, rotating the sheets and reversing from the top to bottom racks halfway through, 6 to 8 minutes. Transfer the cookies to a wire rack; let cool completely. Decorate as desired.