1-Preheat oven: Start by preheating your oven to 350°F (180°C) and lining your baking sheets with parchment paper to keep things from sticking.

2-Cream together vegan butter and sugar: While the oven heats up, cream together the vegan butter and light brown sugar until it’s smooth and fluffy. At the same time, prepare the flax egg by mixing the ground flaxseed meal with hot water and letting it sit for a few minutes to thicken.

3-Add wet ingredients: Next, add the molasses, vanilla extract, and that flax egg into the creamed mixture, stirring until everything blends well. In another bowl, sift and mix the dry ingredients: all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground cloves.

4-Combine dry and wet ingredients: Combine the dry mix with the wet ingredients to form a thick dough, adding a bit of non-dairy milk if it feels too crumbly. For even better results, use the spoon and level method for measuring flour. Roll the dough out to about ¼ inch thickness on a floured surface, then cut it with your cookie cutter shapes.

5-Bake cookies: Place the cutouts on your prepared trays and bake them for 10-12 minutes, or up to 15 minutes if you like them crunchier. Once they’re done, let them cool completely on a wire rack. Then, whip up the frosting by mixing powdered sugar, vanilla extract, and soy milk until it’s thick and ready to decorate.