Prep time 90 minutes
Cook time 10 minutes
In bowl of a stand mixer, whisk together the oil, sugar, caramel and molasses. Sift the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt into the bowl. Mix on low until a smooth ball starts to form.
Roll out dough onto parchment paper or a baking mat to 1/4" thick. Try to make the dough as even in thickness as possible. Refrigerate the dough for 1 hour.
Preheat oven to 350ºF.
Cut out cookies using cookie cutters. Transfer to parchment-covered baking sheets. Bake for 10 minutes. Remove from the oven and let fully cool before moving.
Make the icing: In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Beat in supercolour powder and beat until thickened. Thin the icing with lemon juice to the desired consistency.
Decorate cookie pieces with royal icing. Let dry completely.