Vegan Gingerbread Cookies

2 1/4 C All purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 C vegan margarine, softened
1 C white sugar
1 1/2 tsp. EnerG Egg Replacer
3 T water
1/4 C molasses
2 T sugar

Preheat oven to 350 F. Mix flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. Cream together the margarine and sugar until light and fluffy. Add the egg replacer, then stir in water and the molasses. Combine with the dry ingredients and combine well. Cover this combined mixture and store it in the refrigerator for at least 30 minutes to 1 hour. While chilling, dust rolling surface and your rolling pin with flour. Oil your cookie sheets.  Take dough out of refrigerator and roll it out on the flour dusted surface, should be about 1/4 inch thick. Next, flour the cookie cutters well and then cut shapes out of dough. Place cookies onto cookie sheet and bake each batch of cookies 8 to 10 minutes. Allow cookie batches to cool before decorating. Add icing, candy or other decorations once completely cooled.

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