Gingerbread Cookies

Taken from Cara Reed's book Decadent Gluten-Free Vegan Baking. Check out her awesome website Fork and Beans! I made a huge batch for everyone at work so I just used a sprinkle over some icing sugar instead of making the royal icing.

Gingerbread Cookies

Ingredients

For cookies: 
1/2 c vegan butter (I used Miyoko's)
2 c gluten-free all purpose flour mix (I used Bob's Red Mills)
1/2 c sugar
1/2 c molasses
1 flaxseed meal egg (1 Tb flaxseed meal + 2 Tbs warm water, allow to sit for 5 minutes to thicken)
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves

For Icing:
1 c powdered sugar
1/4 tsp vanilla
non-dairy milk
natural food coloring (optional)


Method

In a large bowl, beat margarine with an electric mixer on medium to high speed about 30 seconds or till softened.
Add about half the flour.
Add sugar, molasses, flax egg, baking soda, ginger, cinnamon, and cloves.
Beat till thoroughly combined.
Beat or stir in the remaining flour.
Divide dough in half. Cover and chill about 3 hours or till easy to handle.
Preheat oven to 375 degrees.
Grease a cookie sheet, then set aside.
On a lightly floured surface, roll each half of dough in to 1/8 inch thickness.
Using a cookie cutter of your choice, cut dough into shapes.
Place 1″ apart on the prepared cookie sheet.
Bake for 7 to 10 minutes or till edges are firm. Cool on cookie sheet for 1 minute.
Transfer cookies to a wire rack.

My three year old loved helping with the rolling and cookie cutting ;)