• To make the egg replacer, in a small bowl stir together the ground flaxseed and cornstarch. Add plant-based milk with vanilla and apple cider vinegar. Stir and set aside.
• In a mixing bowl or using a stand mixer with the paddle attachment add the softened vegan butter. Beat on medium speed for approximately 1 minute until smooth and creamy. Add the brown sugar and molasses and beat again for a minute or so until completely combined and it looks creamy again. Scrape down the sides of the bowl as necessary. Add the vegan egg replacer and mix at high speed for another minute or so.
• In a medium bowl, whisk together flour, baking soda, salt, and spices. Slowly pour the flour mixture in with the rest of the dough, mixing at low speed until the flour is incorporated. This creates a thick but soft, somewhat sticky dough.
• Wrap the dough in plastic wrap and let it chill out in the fridge for an hour or two (this will make the dough much easier to work with).
• Divide the dough in half and wrap each half in plastic wrap. Refrigerate for 1 to 2 hours.
• When you're ready to bake, begin by heating your oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat.
• Next, prepare your surface by lightly sprinkling it with flour. Alternatively, use a rolling bag or place a piece of waxed paper on the bottom of the dough and another sheet of waxed paper on top. This makes cleanup so much better!
• Take a chunk of the dough and roll it out to about a ¼" thickness. Use your favorite cookie cutters to cut shapes. Place cut-outs on either an ungreased or parchment-lined cookie sheet, approximately 1" apart. Roll again any unused dough and cut into shapes.
• Bake the cookies for 8 to 10 minutes (depending on the size of the cookie shapes - smaller cookies need only 8 minutes, larger cookies need up to 10 minutes). I prefer a soft center and the cookies will firm up as they cool, so don't bake longer than 10 minutes. Remove the cookies when the edges begin to brown. Remove the pan from the oven and allow cookies to cool for a few minutes on the pan before transferring to a wire rack to cool completely. Decorate cookies once completely cooled.

For the Egg Free Royal Icing

• Combine the egg replacer, water, and extract in a small bowl. Stir to combine. Set aside.
• Pour the powdered sugar into a medium bowl. Add the egg replacer mixture and begin stirring. It will be crumbly at first but keep at it. The mixture will become smooth and creamy. Allow it to sit for 5 minutes so that any bubbles will dissipate. This recipe thickens as it sits so you may need to add ¼ teaspoon of water.
• Add the frosting to a piping bag or frosting squeeze bottles. Once cookies have cooled decorate the cookies (see post tips for easy decorating ideas).