Vegan Gingerbread Cookies Recipe

Sift the flour, baking powder, powdered milk, ginger, cinnamon, and nutmeg in a large bowl. Then add the salt and mix, then set aside.

Cream the softened vegan butter and sugar until light and fluffy using a hand-mixer or stand-mixer. Start on low speed, and gradually work to fast speed

In a small bowl, mix the egg replacer in 2 tablespoons of water and set aside for 1 minute.

Add in the vanilla and egg replacer mixture into the mixer and mix until it has combined.

Now slowly add the dry mixture to the wet mixture and mix at a slow speed until combined.

Remove the mixture from the bowl and knead into a ball. Return it to the bowl, cover with a plastic wrap, or a wet towel, and allow it to rest in the refrigerator for 10 minutes. 

Remove the dough from the refrigerator. Prepare a lightly floured working surface. Break the dough into workable pieces and with a rolling pin and thin out to about 1/4".

Using your gingerbread cutters, or your choice of cutters, cut out the dropped dough into your desired shapes. 

Grease the baking sheet with non-stick spray or parchment paper. Place the shaped dough into the pan, at least 1" apart. Repeat this method until all the dough is set.

Place the baking sheet in the fridge for at least 10 minutes. 

Preheat the oven to 350 °F, ensuring a middle shelf is in place.

After chilling the cookies place them in the heated oven and bake for about 15-20 minutes, or until the cookies are golden brown.

Remove the baking sheet from the oven, remove the cookies with a metal spatula, and place them on a cooling rack. 

To prepare the icing, whisk all the ingredients together. Fill your icing bag fitted with your tip (Wilton #4). 

Now apply your icing to your cookie and let it dry completely.

Serve and Enjoy with your favorite drink.