I'm glad I reviewed the advice on Tuesdays with Dorie from people who had already prepared this recipe, and increased the spices - I quadrupled the ginger and doubled the cinnamon. These cookies are very tasty, although the dough was not easy to work with - I used a lot of flour on the board, and still some of the cutouts wouldn't really come up without getting smushed. The dough didn't firm up much despite a couple of hours in the refrigerator. I put the scraps of dough back into the fridge to see if prolonged chilling will help with this. I was interested that the recipe included water - not usually a cookie ingredient.
The recipe was simple, and easy to mix up. As stated in the recipe, they didn't spread much on the cookie sheet, which is nice because I could bake many at once and they kept their shape:
I'm not sure about the molasses glaze - maybe it's not necessary. I will try the later batch without it to see if I notice any flavor difference.