Preheat oven to 350 degrees F.
Beat the vegan eggs in a large bowl with the sugar and the shortening. Mix in boiling water.
Add the baking soda, molasses, vanilla extract, and flour. Add ginger and cinnamon if you using optional ingredients. Mix until well combined.
(Optional) Let the dough cool in the fridge for one hour.
Take tbsp sized balls of dough and roll with hands into spheres. Place on greased baking sheet and squish down the cookies they flatten out (they don’t spread too much once baked).
Bake in preheated oven for 10 minutes. Remove from heat and let cool on rack.
Try heating the oven between 325F and 350F to avoid having a crispy cookie.