• In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the vegan butter, brown sugar, and molasses until well combined. Then, add the non-dairy milk and vanilla and mix to combine.
  6 Tbsp Non-Dairy Butter, room temperature, 7 Tbsp Light Brown Sugar, packed, ⅓ Cup Baking Molasses, 1 Tbsp Non-Dairy Milk, 2 tsp Vanilla Extract
• Add flour, salt, baking soda, baking powder, ginger, cinnamon, nutmeg and cloves. Mix on low to form the cookie dough.
  1 ½ Cups All Purpose Flour, ¼ tsp Baking Soda, ¼ tsp Kosher Salt, 2 tsp Ginger, 2 tsp Cinnamon, ½ tsp Nutmeg, ¼ tsp Clove, ¼ tsp Baking Powder
• Form a disc with the dough, wrap it tightly with plastic wrap and place it in the refrigerator to chill for at least and hour, or up to 3 days.
• Preheat oven to 350*F and line 2 baking sheets with parchment paper.
• Lightly flour a work surface and rolling pin. Roll the gingerbread dough out to about ¼ inch thickness. Use a cookie cutter to cut desired shapes. I used a 3-inch gingerbread man.
• Then, use a spatula or bench knife to transfer cookies to the parchment-lined baking sheets, leaving 2 inches of space between each cookie.
• Press the remaining scrap dough back into a disc and roll it back out to cut more cookies. You should get about 20 cookies total.
• Bake the cookies, one tray at a time, in a 350*F oven for 11-13 minutes or until the center of the cookie feels set when you press it with a finger.
• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to 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 Tbsp Non-Dairy Milk
• Transfer to a piping bag and decorate the cookies as desired. Allow the icing to harden for 20 minutes before serving.