Ginger Icebox Cookies (Vegan)

From Southern Living. Times given don't include refrigeration or freezing. Edited 12/10/08: I just made these with the following changes - Reduce sugar by 1/4, use whole wheat pastry flour for 1/2 the flour, and I skipped the water. I am not sure what purpose the water served, but removing it made a firmer dough, especially because I reduced the sugar (which took out some of the dry ingredients which would've only made the dough softer!).

• Ready In: 35 mins
• Serves: 120

Ingredients

• 1  cup margarine, softened or 1  cup butter, softened, if you don't need a vegan cookie
• 1  cup sugar
• 4 1⁄2 cups flour
• 1  teaspoon baking soda
• 1  teaspoon ground ginger
• 1  teaspoon ground cinnamon
• 1  cup molasses
• 1⁄4 cup water

Directions

1. Beat butter at medium speed until creamy; gradually add in sugar and beat well.
2. Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.
3. Dough will be very soft. Cover and chill for 2 hours.
4. Divide dough into 4 equal portions; shape into 9 inch rolls.
5. Wrap each in wax paper and freeze for at least 2 hours.
6. When ready to bake, preheat oven to 350°F.
7. Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.
8. Bake for 10-12 minutes.
9. Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.