Ingredients

• 1 cup earth balance butter
• 1 egg replacer equivalent to one egg (do not add water, just the powder)
• 1 cup blackstrap molasses
• 2 tablespoons apple cider vinegar
• 5 cups flour (we use a combination of 3 cups all-purpose and 2 cups whole-wheat pastry flour)
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 1/4 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 cup earth balance butter
• 4 teaspoons vanilla extract
• 1 cup maple syrup
• 1 cup soy powder

Directions

1. In a large bowl, cream the earth balance and the sugar.
2. Mix in the egg replacer, molasses, and vinegar.
3. Set aside.
4. In a medium bowl, sift together the dry ingredients.
5. Add to the wet ingredients.
6. Chill in the refrigerator for 3 hours or overnight.
7. Preheat the oven to 375 degrees. Lightly grease a cookie sheet.
8. Remove the batter from the refrigerator.
9. Roll out to 1/4 to 1/2 inch thick (thicker for softer cookies) on a floured surface.
10. Cut into desired shapes.
11. Bake for 6 to 8 minutes, until the edges brown.
12. Remove from oven and cool.
13. While the cookies are cooking, make the frosting.
14. Using a hand mixer or food processor with a batter blade if you have it, mix the earth balance and sugar, then add the remaining ingredients.
15. Blend until smooth. The frosting should be thick.
16. Using a pastry bag, decorate the cookies.
17. If you don
18. Or you can use a knife to spread the frosting on them as well.
19. You can make cookie sandwiches like we did here too!