Gingerbread Cookies

1.In standing mixer add butter and brown sugar. Turn the mixer onto medium and beat until well incorporated. Add molasses and start mixer again until completely blended.
2.In a separate medium bowl sift the flour, baking soda, cloves, cinnamon, ginger, salt, and cardamom. Mix well.
3.Add dry ingredients together with the butter mixture 1/3 at a time, alternating with the water. Set mixer on low and blend well. Scrape dough onto plastic wrap then wrap tightly. Place in refrigerator and chill at least 1 hour, or up to a few days.
4.Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
5.Use a floured rolling pin to roll out dough on a floured surface, about 1/8-1/4th inch thick. Don’t be afraid to use plenty of flour. Cut into desired shapes. Place onto baking sheets and bake for 8-10 minutes. Cool on wire racks.