To make soft ginger cookies to serve approximately 24, first preheat the oven to 350 degrees Fahrenheit. Sift together 2 1/4 cups of all-purpose flour, 2 teaspoons of ground ginger and 1 teaspoon of baking soda. To those ingredients, sift in 3/4 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves and 1/4 teaspoon of salt.
In a separate large mixing bowl, mix together 3/4 cup of softened margarine and 1 cup of white sugar until the mixture is fluffy and light. Whisk in 1 whole egg then 1 tablespoon of water and 1/4 cup of molasses. Once the wet ingredients are thoroughly incorporated, slowly mix in the dry ingredients.
Form the resulting cookie dough into balls approximately the size of walnuts, and roll each cookie dough ball in 2 tablespoons of white sugar to coat. Arrange the balls onto an ungreased baking sheet, spacing them approximately 2 inches apart. Flatten each dough ball slightly before baking.
Bake the cookies for eight to 10 minutes. Allow the baked cookies to rest on the cookie sheet for approximately five minutes, then transfer them to a wire rack to continue cooling. Transfer any uneaten cookies to an airtight container to store them.