Vegan Holiday Gingerbreadand Sugar Cookies

Gingerbread

1. 1

   Mix flaxseed meal, water, brown sugar, nut butter, molasses, vegan butter, ground ginger, ground cinnamon, ground nutmeg, salt, and baking soda until smooth; add all‑purpose flour gradually until a soft dough forms, then chill for at least one hour.

2. 2

   Roll out the chilled gingerbread dough between floured wax paper to about 1/8 inch thickness, cut out shapes, and place on a sprayed cookie sheet.

3. 3

   Bake gingerbread cookies at 350°F for 10 minutes, then cool completely before frosting.

Sugar Cookies

4. 4

   Combine whole wheat pastry flour, baking soda, baking powder, salt, and cane sugar in a large bowl.

5. 5

   Melt Earth Balance vegan butter, then stir in vanilla extract and almond milk; mix the wet ingredients into the dry mixture until a dough forms.

6. 6

   Form the dough into 1‑inch balls, place on a sprayed cookie sheet, and bake at 325°F for 9 minutes; let cool completely before frosting.

Frosting

7. 7

   Whisk powdered sugar, almond milk, and Earth Balance vegan butter together until smooth; transfer to a zip‑lock bag, cut a corner, and pipe onto cooled cookies.