Whisk together the Just Eggs and sugar until the sugar is dissolved. Add in the melted butter and combine, then fold in the dry ingredients until you have a relatievly firm dough. Let the batter rest for about 2 hours in the fridge.
When ready to bake the cookies, preheat the oven to 350°C (175°F). Line three cookie or baking sheets with parchment paper and set aside.
Divide the dough in three pieces, then drizzle a little flour on a clean work surface, and coat your rolling pin lightly with flour as well, and roll out the dough until about ¼ inch thick. Using a cookie cutter, cut out cookies and place on the prepared cookie sheets. You’ll fit about 12 on each sheet.
Bake one sheet at a time, in the middle of the oven for about 10-12 minutes. Let cool on a rack before diving in!
Notes
f you don’t have Just Eggs handy, you can sub applesauce or aquafaba (chickpea liquid).Hartshorn, also called Baker’s Ammonia, is a classic ingredient in many baked Norwegian goods and an old-time leavening favored for cookies before baking powder was available.