These amazing soft and chewy gingerbread cookies are absolutely perfect. You will love the texture and flavor!
In a stand mixer cream the vegan butter, molasses, egg, brown sugar, and vanilla. Mix on medium speed for about 3-4 minutes.
Preheat the oven to 350ºF.
Cut dough in 4 pieces and roll one piece out in between 2 pieces of plastic wrap to be about 1/4 inch thick. Use your cookie cutter to cut the gluten and dairy free gingerbread men. Lay them on a cookie sheet lined with parchment paper. Repeat until the cookie sheet is full. These won't expand too much, but space them about 1 inch apart. Bake for 8 minutes.
Allow to cool, then mix your icing and decorate. Enjoy!
In a bowl, add the sifted powdered sugar and coconut milk. Whisk until the milk is combined and you have achieved the icing texture. You can separate and color as desired. Pipe the icing onto your cookies.