2/3 cup molasses
1/3 cup softened butter
1/4 cup frozen concentrate apple juice, thawed
1 teaspoon vanilla extract
2  egg whites
4 cups flour
1/2 cup sugar
2 teaspoons powdered ginger
1 teaspoon cinnamon
1/4 teaspoon powdered cloves
1/4 teaspoon allspice
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon grated orange zest

1/4 cup frozen concentrate apple juice, thawed

Preheat the oven to 350 degrees.

Mix the molasses, butter, apple juice concentrate, and vanilla together in a large bowl. Beat the egg whites in a separate bowl for 3 minutes, and then whisk them into the wet ingredients.

Mix all the dry ingredients together, including the orange zest, in a separate large bowl. Slowly add the dry ingredients to the wet ingredients, using a wooden spoon to mix everything together until the dough becomes stiff. Knead the dough with clean hands for a couple of minutes, and then divide in half. Flatten each half into 2 round disks, wrap them in plastic wrap and put them in the freezer until they become completely chilled; at least 2 hours, or overnight.

After the dough has thoroughly chilled, roll it out on a floured surface. Sprinkle the dough with a little more flour. Roll it out into 1/8-inch thick slabs, and then cut it into shapes with a cookie cutter. Using a pastry brush, lightly brush the cut cookie shapes with apple juice concentrate.

Smear the baking sheet with 1/4 teaspoon butter and arrange the cookies on top. Bake for 10-12 minutes until they turn a light golden brown. Remove the cookies from the oven and let them cool for a few minutes before transferring to a cooling rack.