The original recipe can be found at Allrecipes.
Preheat oven to 350 F degrees.
In a large bowl (I use a stand mixer), cream together the softened butter and 1 cup white sugar until light and fluffy. Beat in the egg, water and molasses.
Gradually mix the sifted ingredients into the molasses mixture. If it becomes too dry, add another tablespoon water*.
Pour Turbinado sugar into a small bowl.
With a light dusting of flour on your fingers*, shape dough into walnut sized balls, and roll them in the Turbinado sugar.
Bake for 14 minutes for high altitude* (8 to 10 minutes for sea level) in the preheated oven. Depending on the size of your oven, you may need to bake one sheet of cookies at a time in the center of the oven.
If you have one, a stand mixer works great for this recipe. Use it to cream together the wet ingredients and to mix in the dry ingredients.
Flour - You can use either unbleached AP and bread flour. When you use bread flour, you might need to add a second tablespoon of water if the batter becomes too dry during mixing.
Use lightly floured fingers to shape - Just a touch of flour on the fingers keeps the dough from sticking to your fingers.
Turbinado Sugar - I did increase the amount of turbinado sugar called for in the original recipe. I like to provide an overall coating to each cookie. This increase really gives a nice crunch to the outer shell when biting down into a soft center.
Bake time - High altitude baking requires longer bake times. 14 minutes is perfect for 5000 ft. The 8 - 10 minutes is for sea level baking.
Recipe author: MJ of MJ's Kitchen