In a large bowl, add the butter and brown sugar. Use a mixer, set on medium speed, to cream the ingredients into a light, fluffy mixture.
Add the molasses, egg, and water. Mix until combined thoroughly.
In a small bowl, add the flour, ginger, baking soda, salt, cinnamon, nutmeg, and allspice.
Gradually add the flour mixture to the butter and brown sugar mixture. Blend until all ingredients are well combined and the dough is uniform throughout.
Divide the dough in half, placing each half into a small bowl. Cover each bowl with plastic wrap and refrigerate for about 30 minutes. When it is ready, the dough should be firm and easy to handle.
Preheat the oven to 180°C and lightly grease two baking sheets, setting these aside for later use.
Lightly flour your work surface and add some flour into a shallow dish. The dish should be big enough to hold several cookie cutters that are about 10cm on the longest side.
Place your cookie cutters in the dish and set the dish aside.
On your floured work surface, roll out each half of the chilled dough to be about 32mm thick.
Use the floured cookie cutters to cut out the gingerbread shapes and place the shapes 5cm apart on the baking sheets.
Bake the cookies about 10 minutes or until the centres are done and the edges are firm.
Remove the cookies from the oven and place them on wire racks to cool completely.
Re-roll the dough scraps, continuing to cut out and bake the cookies until all of your dough is used.