In a large bowl, use a hand mixer to cream together the brown sugar and shortening.

Add the molasses and aquafaba; mix well.

Add the dry ingredients - flour, baking soda. salt, cinnamon, ginger, and cloves - to the wet ingredients. Mix for 1 minute, until thoroughly combined. The dough will be thick and crumbly.

Cover and refrigerate the bowl of dough for 1 hour, until chilled.

Preheat the oven to 350°F and line a cookie sheet with parchment paper.  Pour the sugar into a small bowl. Form the cookie dough into 1-inch balls and roll each ball in the sugar to lightly coat. Arrange the cookie dough balls at least 2 inches apart onto the lined baking sheet.

Bake for 10 minutes. Let the baked cookies rest on the baking sheet for 2-3 minutes to set then transfer to a wire cooling rack. Serve at room temperature.