Sean's Gingerbread Cookies

Ingredients

• • ½ cup vegetable shortening at room temperature

  • ¾ cup packed dark brown sugar

  • ⅓ cup fancy molasses

  • 6 tbsp aquafaba (or 2 large eggs, or other replacer) at room temperature

  • 3¼ cup all-purpose flour

  • 2 tbsp fresh grated ginger

  • ½ tsp ground cinnamon

  • ½ tsp ground allspice

  • ½ tsp baking powder

  • ½ tsp ground cloves

  • ½ tsp nutmeg (fresh ground if available)

  • ½ tsp baking soda

  • ½ tsp salt

Preparation

• 1. Beat the shortening, brown sugar and molasses together until light and fluffy.

  2. Add the aquafaba slowly, while beating well.

  3. In a separate bowl, sift the flour, ginger, cinnamon, allspice, clove, nutmeg, baking powder, baking soda, and salt together.

  4. Add the shortening mixture to the dry ingredients and stir until blended.

  5. Shape the dough into 2 disks, wrap and chill for about an hour or up to 2 days (the dough will still be soft).

  6. Preheat the oven to 350 F and line 2-3 baking trays with parchment paper.

  7. On a lightly floured surface, roll out the first disk of dough until just over 1/8-inch thick, use cookie cutters to cut into shapes, and place them carefully on the baking trays, leaving about ½-inch between them.

  8. Continue with the second piece of dough – any scraps can be stored chilled and then re-rolled until it has all been used.

  9. Bake the cookies for 15-18 minutes, until you see them brown a little just around the edges.

  10. Let the cookies cool for a few minutes on the tray before removing to a cooling rack.