In a small saucepan, melt the butter, then stir in the brown sugar, molasses, salt and spices. Pour wet mixture into a medium size mixing bowl.

Mix 1 teaspoon no taste oil, 2 teaspoons baking powder and 2 tablespoons of water in a small bowl; set aside.

Mix in the flour, ½ teaspoon of baking powder and baking soda together with the wet ingredients. Add the ingredients from step 2. Mix well until all are blended fully.

Shape the dough into a brick and wrap tightly in plastic wrap. Refrigerate for 1 ½ hours.

Preheat the oven to 350 degrees. Remove the dough from the refrigerator and place on top of lightly floured parchment paper. Roll out the dough to 1/8” thickness with a lightly floured cookie roller.

Once rolled out press the cookie cutter into the dough, cutting the cookies close together to make the best use of dough.

Remove the cookies with a thin spatula and place on top of lightly oiled cookie sheet and bake 8-12 minutes until they feel firm or the edges start to lightly brown. Leave on cookie sheet for several minutes to set, then transfer back to cooling. Makes are cookies are cool before decorating.

Shayler’s Fun Tip- “You can eat the dough! I love to make Gingerbread Dough Balls and decorate with vegan sprinkles! I keep them in the fridge for a delicious treat!”

Add the milk and Karo syrup to the Confectioners Sugar, until you reach a thick, smooth consistency. You can either spread on cookies or spoon into pastry bag with tip. Leave out for about 20minutes or until icing sets. Have fu decorating! Store icing in an airtight container in a cool, dry place.