1-Preheat the oven: First, preheat the oven to 350°F (180°C) and line your baking sheets with parchment paper. This step helps your cookies bake evenly and prevents any sticking.

2-Mix dry ingredients: In a large bowl, sift together the flour, baking soda, ginger, cinnamon, allspice, and cloves to mix the spices well.

3-Cream wet ingredients: In another bowl, cream the vegan butter and brown sugar until smooth. Add the molasses, vanilla extract, and flax egg (made by mixing 1 tablespoon ground flaxseed meal with 3 tablespoons hot water). Beat everything together for a creamy base.

4-Combine ingredients: Gradually stir in the dry ingredients to form a thick dough, and if it feels too dry, add a splash of non-dairy milk.

5-Chill and shape dough: Chill the dough in the fridge for about 30 minutes to make it easier to handle. Then, roll it out on a floured surface to about ¼ inch thick and cut out your gingerbread shapes. Place them on the prepared sheets, spacing them apart.

6-Bake cookies: Bake for 10-12 minutes until the edges firm up. Let them cool on the trays before moving to a rack.

7-Make frosting: For the frosting, mix powdered sugar, vanilla, and soy milk until it’s just right for decorating.