1 cup Packed Brown Sugar
1/3 cup Vegan Vegetable Shortening
1 1/2 cup Dark Molasses
2/3 cup Cold Water
7 cups All-Purpose Flour (save some for flouring surfaces and your rolling pin)
2 teaspoons Baking Powder
2 teaspoons Ground Ginger (make all your seasonings heaping teaspoons to make them more spicy)
1 teaspoon Allspice
1 teaspoon Cinnamon
1 teaspoon Cloves
1/2 teaspoon Sea Salt
White Frosting for decorating
Heat oven to 350.
In a bowl, mix Brown Sugar, Molasses, Shortening and Water with an electric mixer until completely blended. Then mix in the remaining ingredients with the electric mixer and blend until completely blended. I should warn you – it’ll be pasty and sticky. It’s the molasses. Once it’s completely blended, cover it and put it the fridge for at least 2 hours.
Spray your cookie sheet with baking spray. Roll dough 1/4 inch thick on a floured surface with a floured rolling pin. Use cookie cutters to cut out your cookies. Place them on your cookie sheet – make sure they are 2 inches apart.
Bake 5-10 minutes. It depends on how big your cookie is really. Small cookies like mine took 5 minutes. Immediately move them to a wire rack to cool. Let them cool for at least an hour and decorate!