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Cream the butter and the brown sugar until you get a light and fluffy texture.
Beat in the molasses, the egg and the water.
In another bowl, whisk together remaining ingredients (flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice) gradually and beat the mixture into the creamed mixture.
Divide dough in half and shape each into a disk.
Cover and refrigerate for 30 minutes or until easy to handle.
Preheat oven to 350°.
On a lightly floured surface, roll each portion of dough to 1/8-in. thickness.
Cut with a floured 4-in. gingerbread man cookie cutter and place 2 in. apart on greased baking sheets.
Bake for 8-10 mins or until the edges are firm.
Remove to wire racks to cool completely and frost as desired
