• In a small bowl, mix the powdered egg substitute to the package direction and set aside to thicken.
• With a standing mixer, cream together the margarine, oil, and sugar.
• After this is blended, add the egg substitute to the mixing bowl along with the molasses, blend until well combined.
• Next add the warm water and baking soda to the mixing bowl, blend.
• In a separate mixing bowl, stir together the flour and all the spices until well combined.
• Slowly fold in the dry ingredients to the wet ingredients.
• Once all the dry ingredients are well incorporated, form the dough into a large ball and cover the bowl.
• Place the bowl into the refrigerator over night.

The next day

• Preheat the oven to 350°F.
• Prepare two baking sheets with parchment paper and set aside.
• Remove the bowl from the refrigerator.
• NOTE: I noticed the dough was much darker the next day.
• Flour the counter top and place the ball of dough onto the floured counter top.
• Divide the dough ball into quarters, leave one to roll out on the counter and set the other three aside.
• Roll out the dough to about 1/4 inch thickness and cut out the cookies with a cookie cutter.
• Continue with the rest of the dough, rolling out and cutting into cookies.
• Fill the baking sheets with the cookies, about 1/2 inch apart.
• Place both baking sheets into the oven and bake for 5 minutes.
• After 5 minutes, rotate the baking sheet and bake for another 4 to 5 minutes.
• The cookies will have a slightly brown edge when done.
• Once the cookies are done, remove the baking sheets from the oven and let the cookies cool on the sheet for a few minutes before moving them to a cooling rack.
• After the cookies have cooled completely, store in a air tight container leaving on the counter or freeze for later.
• Serve these flavorful spiced cookies with your favorite beverage or along side your favorite ice cream.