For the cookies:
- •3 1/4 cups of all-purpose flour
- •1/2 cup of packed dark-brown sugar
- 2 1/2 tablespoons of homemade gingerbread spice**
- •1/2 teaspoon salt
- •3/4 teaspoon of baking soda
- •3/4 cup of vegan butter, softened. I typically use Earth Balance butter sticks when making cookies but their butter out of the tub works just the same.
- •1 flax egg (1 tablespoon of ground flax seen mixed with 3 tablespoons of water)
- •1/2 cup unsulfured molasses
For the icing which is optional but yummy!:
- 1 cup powdered sugar
- 1–2 Tablespoons almond milk
- 1/8 teaspoon vanilla extract
- In a large bowl, whisk together the flour, baking soda, salt and gingerbread spice*. Set aside.
- In the bowl of a stand mixer using the paddle attachment, beat together the butter and brown sugar until nice and fluffy, about 2 minutes.
- Add in the flax egg and molasses and mix until just combined.
- While mixing on low speed, gradually add in the flour mixture until it’s all added and the dough is fully mixed.
- Divide the dough into thirds and wrap each dough ball in plastic wrap. Place in the fridge to chill for at least an hour but could even chill it overnight.
- When ready to roll the dough out, let it sit out on the counter for at least 5 minutes.
- Before beginning to roll out, pre-heat oven to 350 degrees F.
- On a generously floured surface and with floured hands and rolling pin, roll out one of your thirds of dough. You can make this a bit easier by rolling it out on parchment paper. You want the dough to be about 1/8th of an inch thick before cutting out the shapes.
- If you had to work the dough a lot with your hands before rolling it out and cutting the shapes, you might want to put the rolled out dough back in the fridge for a few minutes before cutting your shapes out.
- Cut shapes out and place them on a lined baking sheet. You can place these relatively close together since they don’t spread much at all.
- Bake for 7-9 minutes. Let cool completely.
- When ready to decorate, whisk together the frosting ingredients in a small bowl and then transfer the frosting to a small baggie. Cutting a small hole in the corner of the bag and pipe your frosting onto the cookies.
**If you don’t want to make a whole batch of the spice just for this recipe, you can substitute the 2 1/2 tablespoons of gingerbread spice with 1 tablespoon of cinnamon, 1 tablespoon of ginger, 1/2 teaspoon of clove, 1/2 teaspoon of all spice, 1/2 teaspoon of nutmeg.
Adapted from http://www.simplyrecipes.com/recipes/gingerbread_man_cookies/