Gather all ingredients.
Add the butter and brown sugar to a mixing bowl and cream together.
Prepare your flax egg by mixing 1 tbsp. flaxseed meal with 3 tbsp. hot water and allow to sit for a minute.
Add the molasses, vanilla, and flax egg to the electric mixer and beat together with the butter and brown sugar. Sift the flour into a bowl and add the baking soda, salt, ginger, cinnamon, allspice, cloves, and mix together.
Add all the dry ingredients into the mixing bowl containing the wet ingredients and mix into a thick batter.
Flour a surface and your hands very generously and transfer the cookie dough onto the baking surface. Roll it into a ball, adding flour as needed so it doesn’t stick. Roll out with a rolling pin to around a 1/4 inch thick and cut out some gingerbread cookies. Dip your cookie cutter in flour each time so it doesn’t stick.
Preheat oven to 350 degrees F.
Move the gingerbread cookie to a parchment lined baking tray. Gather the scraps of dough, form into a ball and roll out again, cutting out more cookie shapes.
Don’t be shy to add more flour each time, this dough can be quite sticky and you need it not to be as you roll it, so add flour as needed. Any excess flour on the gingerbread cookies will bake off. Repeat this process until you have used all the dough.
Place into the oven and bake for 15 minutes. After 15 minutes, remove from the oven and allow to cool completely before decorating.
When you’re ready to decorate, mix the Ginger Apple Sugar Glaze ingredients together. It should be quite thick, but when you stir it into a peak, it should hold it’s shape for a bit before melting back down, and should be quite sticky. Enjoy!
This gingerbread cookie recipe is from: https://lovingitvegan.com/vegan-gingerbread-cookies/