• Add vegan butter, shortening, and brown sugar in a large bowl. Mix by hand or with a mixer until creamy and lighter in color.
  ¼ cup vegan butter or margarine (not unsalted), ½ cup butter-flavored vegetable shortening, 1 cup light brown sugar
• Stir in the vegan egg and molasses until combined.
  1 vegan egg, ¼ cup light molasses
• Sift in the flour, baking soda, salt, cinnamon, cloves and ginger. Gently fold them together until combined.
  2 ¼ cups unbleached all-purpose flour, 2 teaspoons baking soda, ¼ teaspoon salt, ¾ teaspoon ground cloves, 1¼ teaspoons ground cinnamon, 1 teaspoon ground ginger
• Cover the bowl with plastic wrap or place it in a storage container. Refrigerate for about 1 hour or until the dough is firm. I recommend leaving it in the fridge for at least 24 hours for the best flavor.

Bake the cookies:

• Set a rack in the middle of the oven and preheat it to 375°F (190°C).
• Using a #40 cookie scoop (20g or 1½ tablespoons), make equal portions of cookie dough. Form the dough into balls and place them on a baking sheet lined with parchment paper. Do not press them down. Space them at least 2 inches apart to give them room to spread.
• Gently roll each cookie dough ball in granulated sugar and place them back on the baking sheet.
  2 tablespoons granulated cane sugar
• Place the tray in the oven and bake for 10 to 12 minutes or until the tops have just cracked.
• Remove the cookies from the oven and let them rest for 2 minutes on the tray, then transfer them to a cooling rack. Cool completely before storing.