- 1 cup margarine (make sure it's vegan margarine!)
- 1 cup sugar
- Ener-G Egg Replacer for 1 egg
- 1 cup molasses
- 2 Tbsp apple cider vinegar
- 5 cups flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 tbsp ginger
- 1 1/2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
Beat together the vegan margarine and sugar in a large bowl. Add egg replacer, molasses and vinegar and set aside.
In a separate bowl, sift together the remaining ingredients. Combine with margarine mixture and stir until well mixed.
Refrigerate for at least two hours or overnight. This will help the mixture become firm.
Pre-heat oven to 375 degrees. Form mixture into 1/2 inch balls and flatten, or, roll out onto floured surface and cut into shapes using cookie cutters.
Place on cookie sheets and bake for 6-8 minutes until done.
Not sure why two bowls are suggested if the ingredients are going to be combined anyways... I just used one.
This recipe makes big, soft gingerbread cookies, not the thin, brittle gingerbread cookies of yore. If the latter is desired, it might make sense to bust out a rolling pin and cookie cutter before putting the dough onto the cookie sheets... that also might leave you short of cookie sheet space, however.