Step 1

Preheat your oven to 375 ºF.

Step 2

In a large mixing bowl beat your vegan butter with an electric mixer until it is fluffy and creamy. Then add the sugar, aquafaba, molasses, and orange zest and beat the mixture again until everything is creamed and fluffy, this can take a few minutes.

Step 3

In a separate mixing bowl whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt to combine. Then, add the dry ingredients to the wet and using electric beaters, mix until a smooth dough forms.

Step 4

Shape the dough into a thick disk. If making the dough in advance: wrap the dough in plastic wrap and chill in the fridge for at least 2 hours, then roll out between two sheets of parchment paper to 3/16 - 1/8" thickTo bake right away: place the disk of dough between two large sheets of parchment paper and use a rolling pin to roll the dough out to 3/16 - 1/8" thick. Transfer the rolled dough onto a flat baking sheet and then place it in the freezer for 15 minutes to firm up or in the fridge for 30 minutes.

Step 5

Use a star shaped cookie cutter (about 3 inches from point to point) to cut shapes out of the rolled dough. Place the cut out cookies onto an ungreased baking sheet leaving about 1/2-inch between the closest points of each cookie.

Step 6

Take the scraps and re-roll and cut as necessary, freezing for 5-10 minutes if the dough becomes too soft making it difficult to cut and transfer the shapes.

Step 7

Bake the cookies at 375 ºF for 8-10 minutes, or until the edges are just a shade darker but not browned. Let them cool on the baking trays for 3-5 minutes then transfer to a cookie sheet to cool completely. If baking more than one tray at a time, place one on a rack just one spot above center and one on a rack one spot lower than center and switch the trays halfway through baking.

Step 8

In a small mixing bowl, whisk together the sifted powdered sugar, vanilla extract, and plant milk with a fork or small whisk. The icing should be stiff enough that when you run a spoon through it, it separates and takes a moment before it runs to fill in the line. And, it should be thin enough that it will run easily off a fork or a spoon, but not immediately lose its shape and settling back into the rest of the icing. If needed, add a little more powdered sugar or milk until you reach the desired consistency.

Step 9

Decorate the cookies with a piping bag and a tip with a very small hole, or just spread some on each cookie with a knife.