Ingredients
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon powdered ginger
- 1 tablespoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 3/4 cup vegan butter, room temperature
- 3/4 cup organic brown sugar
- 3/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
For the Frosting
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
Instructions
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Stir the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt together in a large mixing bowl. (set aside)
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Separate large mixing bowl, use a mixer to beat the butter and brown sugar together until smooth and creamy
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Add the molasses and vanilla. (to the Brown sugar and butter bowl)Beat the mixture again, until creamy.
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Add the flour mixture to the butter mixture (about a cup at a time) fully beating in each addition before adding the next.
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Divide the dough into two halves and roll into a ball. Wrap each ball in plastic wrap.
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Place the dough into the fridge for 3 hours or up to 2 days.
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When the dough has fully chilled, preheat the oven to 350°F
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Line a couple of baking sheets with parchment paper.
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Flour a rolling pin and the counter a bit. Remove one of the dough balls and roll the dough until it's about 1/8 inch thick
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Cut the dough using cookie cutters, then transfer the cookies to the baking sheets.
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Repeat steps 9 and 10 until all of the dough has been used.
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Bake the cookies for 8 to 10 minutes, then transfer the baking sheets to cooling racks.
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Mix the frosting ingredients together in a medium bowl. Keep the mixture relatively thick.
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When the cookies are cool use frosting to decorate them.
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Let the cookies sit for a few minutes for the frosting to set, and then serve.