• In a stand mixer fitted with the paddle attachment OR in a large bowl with a hand mixer, cream the vegan butter, sugar and molasses.
  6 tablespoon Non-Dairy Butter, 7 tablespoon Granulated Sugar, 2 tablespoon Blackstrap Molasses
• Add the non-dairy milk and vanilla and mix to combine.
  2 ½ tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
• Add flour, salt, baking soda and all the spices and stir well. The dough should come together fairly easily, but if you need to add 1 or 2 additional teaspoons of non-dairy milk you can do so here.
  1 ½ Cups All Purpose Flour, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 2 ½ teaspoon Ginger, 1 ½ teaspoon Cinnamon, ½ teaspoon Allspice, ½ teaspoon Nutmeg, ¼ teaspoon Clove
• Form a disc with the dough, wrap it in plastic wrap and chill in the refrigerator for at least and hour, or up to 3 days.
• Preheat oven to 325* and line a sheet tray with parchment.
• Lightly flour your work surface and rolling pin. Roll the gingerbread dough out to about ⅛ of an inch.
• Use a cookie cutter to cut desired shapes. Then use a spatula or bench knife to transfer cookies to the parchment-lined baking sheet. Press the remaining scrap dough back into a disc, wrap in plastic and return it to the refrigerator.
• Bake cookies in a 325* oven for 18-22 minutes or until they are just starting to darken around the edges and the center of the cookie feels set when you press it with a finger.
• Cool cookies on the baking sheet for 5 minutes then transfer to a cooling rack to completely cool.
• Repeat with remaining dough.
• Cool completely before decorating.

Make the Vegan Royal Icing

• In a medium bowl, combine powdered sugar, non-dairy milk and vanilla. Whisk until smooth. The royal icing should be thick, but if you need more non-daity milk, add it ½ teaspoon at a time until you reach your desired consistency.
  3 Cups Powdered Sugar, sifted, 4 tablespoon Non-Dairy Milk, ¾ teaspoon Vanilla Extract
• Transfer to a piping bag and decorate the cookies.