Preheat the oven to 350°F (180°C) Line baking sheets with parchment paper and set aside.

In a medium-sized bowl, sift the flour, baking soda, salt and spices and then mix together, set aside.

In a large bowl, using mixer, mix together the vegan butter and brown sugar.

Mix 1 tablespoon of flaxseed meal with 3 tablespoons of hot water. Wait a minute for your flax egg to be ready.

Add the molasses, vanilla, and flax egg to the butter/sugar mixture and mix together until combined.

Add the dry ingredients to the wet ingredients. Mix everything together until you get a thick batter.

Flour a surface and your hands very generously and transfer the cookie dough onto the baking surface. Place the cookie dough on the baking surface and shape it into a ball. Add more flour if it starts to stick.

Cover your surface and hands with flour. Take a rolling pin and roll out the dough until it is around ¼ inch thick. Then, use a cookie cutter to cut out gingerbread men shapes. Make sure you dip the cookie cutter in flour before each cut so the dough won't stick. After cutting out the men, move them to a baking tray lined with parchment paper.

Gather the leftover pieces of dough, shape them into a ball and then roll it out flat. Cut out more shapes. Repeat this process until you have used all the dough.

Don't be afraid to use more flour. The dough may be sticky, so adding flour helps make it easier to roll. Any extra flour left on the cookies will burn off in the oven.

Bake cookies for 10 to 12 minutes. Then take it out. Let it cool down before you add the decorations.

When you're ready to decorate, mix the ingredients for the frosting. The frosting will be thick.  Place the frosting in a ziploc bag, snip the end or use a pastry bag with small hole tip to pipe frosting onto your cookies and decorate with candies or whatever you wish to make them cute for the holidays!

Baked cookies will store well in an airtight container at room temperature for up to a week.