Vegan Gingerbread Cookies

By mitzzy

Ingredients

• For the Cookies:
• 1 cup vegan margarine
• 1 cup sugar
• Egg Replacer equivalent to 1 egg
• 1 cup molasses
• 2 Tbsp. apple cider vinegar
• 5 cups flour
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1 Tbsp. ginger
• 1 1/4 tsp. cinnamon
• 1 tsp. ground cloves
• For the Frosting:
• 1/2 cup vegan margarine
• 1/2 cup vegetable shortening
• 4 cups powdered sugar
• 1 1/2 tsp. vanilla
• 1 Tbsp. vanilla soy milk
• Food coloring

Details

Servings 36

Preparation

Step 1

In a large bowl, cream the vegan margarine and the sugar. Mix in the egg replacer, molasses, and vinegar. Set aside.
In a medium bowl, sift together the dry ingredients. Add to the wet ingredients.
Chill in the refrigerator for 3 hours or overnight.
Preheat the oven to 375°F. Lightly grease a cookie sheet.
Remove from the refrigerator and roll out on a floured surface. Cut into desired shapes.
Bake for 6 to 8 minutes, until the edges brown. Cool for 5 minutes on the cookie sheet and remove to a wire rack.
While the cookies are cooling, make the frosting. Using a hand mixer, cream the vegan margarine. Add the shortening and continue to mix. Add the remaining ingredients and mix until thoroughly combined. The frosting should be stiff.
Using a pastry bag and a star tip, decorate the cookies.
Makes 3 dozen cookies