First you have to measure out the dry ingredients: 1 Tablespoon cinnamon, 1 Tablespoon ground ginger, 1 teaspoon ground cloves, 1 teaspoon baking soda, 2 cups all-purpose flour, 1/2 cup brown sugar, and then the wet ingredients: 1/2 cup butter at room temperature, 1/4 cup of molasses, and 2 Tablespoons cold water.
These are the directions provided by Scout Regalia: In a large bowl, mix together butter, brown sugar, and molasses. In a separate bowl, combine all dry ingredients. Slowly stir dry ingredients into the butter mixture, adding water as you mix, Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees. Roll out dough. Place patters on the dough and cut around each piece with a sharp knife. You’ll cut 10 large hexagons, 6 small pentagons, 5 half-hexagons. Place the pieces onto a greased cookie sheet and bake for 15 minutes or until firm. Transfer onto a wire rack and let the pieces cool completely. We waited a day and did the next step the following day.