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In a large bowl, combine flour, baking soda, baking powder, ginger, cinnamon and cloves.
In a large mixing bowl, cream together butter, SPLENDA® Sweetener and salt. Add eggs one at a time, beating well after each. Add molasses and water; stir well. Add the flour mixture and stir until well blended. Refrigerate cookie dough 1-2 hours.
Preheat oven to 350° F. Lightly grease cookie sheets. On a lightly floured surface, roll cookie dough out slightly less than ¼ inch. Cut into desired shapes and arrange on cookie sheets. Bake for 8-10 minutes or until lightly browned on the bottom. Cool completely on wire racks before decorating.