In a stand mixer, with a hander mixer or by hand start to cream together the softened vegan butter and brown sugar. Mix together for 3 to 5 minutes until pale and fluffy. I like to start at a lower speed and then increase after 1 to 2 minutes.

Add in the vegan egg replacer, molasses, and vanilla extract. Mix again for 30 seconds to a minute on a medium speed.

Add in the baking soda, flour, and spices. Continue to mix on a medium speed until it forms into a dough.

Knead the dough with your hands for 30 seconds just to press it all together. Roll into a ball and then place in parchment paper or plastic wrap. Press the dough into a disc.

Wrap the dough and chill in the fridge for at least 2 hours or for up to 2 days.

Once the dough is done chilling and you are ready to bake preheat the oven to 350°F (176°C).

Take out the dough and roll it on a lightly floured surface. Roll the dough out to a large square about ½ inch thick. If you prefer your cookies crispier roll the dough out thinner.

Take your cookie cutters and begin to cut the cookies out. Place on a lined baking sheet. Repeat the process with the scraps until all the cookies have been made.

Bake for 10 to 15 minutes depending on your oven. I found 13 minutes to be the perfect time for my cookies. Remove from the oven and allow the to chill for at least 1 hour before decorating.

Combine the icing ingredients in a bowl and mix until it forms a thick, glaze consistency. Transfer into a piping bag with a top (or however you prefer to decorate). Ice the cookies in your preferred way and enjoy.