Step 1

Prepare flax egg. Mix together ground flaxseeds with 6 tablespoons of water. Let stand for 5-10 minutes, until thickens.

Step 2

Add butter to a bowl, and using an electric whisk start to mix on low. Add sifted sugar, and mix until combined. Add vanilla, spice mix, molasses, baking soda, and salt, and keep on mixing, until creamy and well combined.

Step 3

Start adding flour, 1/2 cup at a time, until everything is completely combined.

Step 4

Cover dough and place in the fridge for at least 1,5 hours, but ideally overnight.After the chilling time, preheat the oven to 400 F/200 C.

Step 5

Scoop the dough into 2 tablespoon portions (a mini ice cream scoop works best for this). Roll into small balls, and place on a baking tray, leaving some space between them. Work in batches, if needed.Bake for 8-12 minutes, or until golden brown and the edges are crispy. Allow them to cool slightly, then transfer them to a cookie rack to cool completely.Cookies are best on the day of baking, but your can store any leftovers in an airtight container for a couple of days.