Yum. Yep, these are delicious! Both the cookie and the frosting recipe is from 1000 Vegan Recipes, and I decided to combine the two. This is a crispy cookie, so my suggestion is to make them really thin if making a sandwich–otherwise, it’s a lot of cookie (which is what I learned). Or you can just ice the top of the cookie–it’s a wonderful combination of flavors. You can also use vanilla extract in place of the lemon, if you prefer. Store them in an airtight container in the refrigerator.
2 C all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1-1/2 tsp ground cardamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground fennel seed
1/2 tsp salt
3/4 C vegan margarine (Earth Balance)
3/4 C sugar
2 Tbs plain or vanilla soy milk
2 Tbs agave nectar
2 tsp pure vanilla extract
1/2 C vegan margarine
2 C confectioners’ sugar
1 Tbs plain or vanilla soy milk
3/4 tsp pure lemon extract, or vanilla extract
Cookies: Preheat oven to 350. In a medium bowl, combine the flour, baking powder, cinnamon, cardamon, ginger, cloves, fennel seed, and salt. Mix to combine well. In a large bowl, beat together the margarine, sugar, soy milk, agave nectar, and vanilla until well combined. Add the flour mixture, stirring well to form a smooth, stiff dough. Pinch off small pieces of dough and roll them between your hands into balls. Place dough balls onto an ungreased baking sheet and use a metal spatula to flatten the cookies to about 1/4″ thick.
Bake until lightly browned at the edges, about 15 minutes. Cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely.
Frosting: In a large bowl, cream the margarine with an electric mixer on high speed until light and fluffy. Add the sugar, soy milk, and vanilla and mix until thoroughly combined. Continue mixing for about 2 minutes, until the frosting is smooth and stiff. Store leftovers covered in the refrigerator for 3-4 days.