Sift together the flour, baking soda and salt. Set aside.
In a large bowl, cream together the butter and the sugar until light and fluffy. Beat in the egg, then stir in the ginger, water and molasses/brown sugar.
Gradually stir the sifted ingredients into the brown sugar mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.Preheat oven to 350 degrees F (175 degrees C) Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
