In a large bowl, mix together the ghee and coconut sugar with a hand mixer or whisk until it creates even crumbs.
Add in egg white and molasses and beat until the color begins to lighten and it becomes fluffy (about 1 minute on high speed).
In a medium bowl, stir together the rest of the ingredients and mix well.
Add into the wet ingredients and mix until combined.
Place the dough in plastic wrap or reusable food wrap and freeze for one hour. Make sure it’s wrapped tightly.
Preheat oven to 350F.
After chilling, roll the dough between two pieces of parchment paper. Roll out with a rolling pan into 1/4” thick.
Use preferred cookie cutter shapes and place on a parchment lined baking sheet.
Bake at 350F for 10-12 minutes or until golden brown on the edges. Do not over bake.