Step 1

In a large bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, salt (if using) and baking soda. Set aside.

Step 2

In a stand mixer with the paddle attachment, or a large bowl using a hand mixer, cream the butter, brown sugar, and white sugar.

Step 3

Add the molasses and mix until fluffy.

Step 4

Now, add the aquafaba and vanilla and mix until combined, scraping the sides as needed.

Step 5

Gradually mix in the dry ingredients until combined.

Step 6

Cover the bowl with cling wrap or foil and chill in the fridge for 1 hour.

Step 7

When you are ready to bake, preheat your oven to 350F and line 2 baking sheets with parchment or baking mat. Set aside.

Step 8

Take your second 1 cup of sugar, and place it into a small bowl.

Step 9

Now roll your dough. Using a heaping tbsp to scoop out the dough, roll into balls.

Step 10

Then, roll the balls in the bowl of sugar until it is completely coated, and place them onto the lined baking sheets.

Step 11

Bake for 8-10 minutes or until edges appear set, remove the baking sheet from the oven and gently bang it on the counter a couple of times, then put them back into the oven for another minute.

Step 12

Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 5 mins, then transfer them to a wire cooling rack.