Into a small mixing bowl, add flaxseed and water. Stir to combine then set aside.

Into a medium-size mixing bowl, add the all-purpose flour, ginger, cinnamon, salt, baking soda, and mace. Whisk to combine.

Into the bowl of a stand mixer, add the softened butter, granulated sugar, and dark brown sugar. Beat on medium speed until light and fluffy, about 2 minutes.

Add flaxseed mixture, lemon zest, and vanilla bean paste. Continue mixing until fully incorporated.

Keeping the mixer running, gradually pour in the molasses. Using a spatula, scrape the sides and bottom of the bowl, as needed.

Add the flour mixture approximately 1 cup at a time, mixing thoroughly after each addition until all ingredients are fully incorporated.

Cover dough and refrigerate until chilled throughout, at least 1 hour and up to 24 hours.

When ready to bake, preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Into a small mixing bowl, add the confectioners' sugar.

Using a cookie scoop or your very clean hands, scoop out 2 tablespoons of dough and roll it into a ball. Dip the ball into the confectioners' sugar, rolling it around to coat thoroughly. Place it on the baking sheet. Repeat with the remaining dough, spacing the balls at least 2 inches apart.

Bake for 12 minutes. Allow cookies to cool for 5 minutes on the baking sheet then remove to cool completely on a wire rack.