Gingerbread Cookies

4 cups All purpose Flour
1 cup vegan Margarine
1 cup packed Brown Sugar
2/3 cup Molasses
1 1/2 tsp. Baking Soda
1 TBSP ground Ginger
1/4 tsp. Cloves
1 tsp. Cinnamon
1/4 tsp. Salt
1 1/2 tsp. Ener-G Egg Replacer
2 TBSP warm water

Preheat oven to 350°.
In a small mixing bowl, whisk together your Ener-G Egg Replacer with warm water. Set aside.
In a large mixing bowl, cream together margarine and brown sugar. You can use a stand mixer, hand mixer, or your own hand power to do this.
Add molasses and use electric hand mixer to combine.
Add egg replacer, and mix again. In a separate and smaller bowl, combine flour, baking soda, ginger, cloves, cinnamon, and salt. Whisk together well.
Add half of your dry mixture to your sugar mixture and use your hands to combine thoroughly. Add half of the rest of flour mixture and continue to combine using your hands, eventually forming a ball of dough, adding a little bit of flour mixture at a time. Once dough pulls away from the mixing bowl and is easy to form with your hands, stop adding flour.
Wrap your dough tightly in Saran Wrap and refrigerate for atleast one hour.
Pull it out of the fridge and lightly dust a flat surface with flour. Separate dough into two balls and use a rolling pin to flatten out each ball one at a time. Roll out to 1/4 inch thick. If using cookies for gingerbread cupcake garnish, use the opposite end of a large frosting tip to cut out small circles about an inch in diameter and line them up on a cookie sheet lined with parchment paper. Otherwise, use whatever cookie cutter you want to create awesome little shaped cookies.
Once lined up and filled the cookie sheet, place in oven on middle rack and bake for 7-9 minutes depending on the texture you'd like. If you prefer them crunchy, leave them in for those extra two minutes, and even though they may feel soft to the touch fresh out of the oven, they will harden once cooled. If you like them a bit soft in the middle, pull them out right at 7 minutes.
Leave to cool before using as garnish on fresh cupcakes. Make sure they've cooled completely before frosting them and making cute designs.
To add spice to these cookies, you can chop up fresh ginger and fold into cookie dough before wrapping and refrigerating. Or, use a grater to grate a bunch of ginger, and squeeeeeeeze out all the juice to mix in when you are creaming in the molasses. Depending on how much of this juice you use, you may need to add an additional 1/4 cup of flour to achieve a firm ball of cookie dough.