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Vegan Gingerbread Cookies

For the Cookies:
1 cup vegan margarine
1 cup sugar
Egg Replacer equivalent to 1 egg
1 cup molasses
2 Tbsp. apple cider vinegar
5 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 Tbsp. ginger
1 1/4 tsp. cinnamon
1 tsp. ground cloves

For the Frosting:
1/2 cup vegan margarine
1/2 cup vegetable shortening
4 cups powdered sugar
1 1/2 tsp. vanilla
1 Tbsp. vanilla soy milk
Food coloring

• In a large bowl, cream the vegan margarine and the sugar. Mix in the egg replacer, molasses, and vinegar. Set aside.
• In a medium bowl, sift together the dry ingredients. Add to the wet ingredients.
• Chill in the refrigerator for 3 hours or overnight.
• Preheat the oven to 375°F. Lightly grease a cookie sheet.
• Remove from the refrigerator and roll out on a floured surface. Cut into desired shapes.
• Bake for 6 to 8 minutes, until the edges brown. Cool for 5 minutes on the cookie sheet and remove to a wire rack.
• While the cookies are cooling, make the frosting. Using a hand mixer, cream the vegan margarine. Add the shortening and continue to mix. Add the remaining ingredients and mix until thoroughly combined. The frosting should be stiff.
• Using a pastry bag and a star tip, decorate the cookies.

Makes 3 dozen cookies