2 tablespoons + 1 teaspoon almond milk, or other non-dairy milk
1/3 cup vegan powdered sugar
In a large bowl, add flour, ginger, cinnamon, baking powder, cloves, baking soda, and salt. Stir to combine; set aside.
In a medium bowl, add sugar and oil. Use an electric beater to beat the mixture until fully combined. If you don’t have an electric beater, whisk the mixture for 1 to 2 minutes until combined.
Add molasses, applesauce, and 2 tablespoons milk to the bowl; continue to beat or whisk until fully combined.
Pour the wet ingredients into the large bowl. Stir until a dough forms, adding a little flour at a time if it’s too sticky. Don’t add too much flour.
Lightly flour a flat surface. Pour the dough onto the surface and knead a few times, until the dough ball is smooth.
Wrap the dough in plastic wrap; refrigerate overnight, or for least 2 to 4 hours.
Preheat the oven to 350F.
Lightly flour a flat surface. Knead the dough a couple times, then use a rolling pin to roll the dough out to about 1/4 inch thick. Use cookie cutters to cut the dough (or you can roll the dough into balls and flatten slightly for round cookies). Roll the leftover dough into another ball; repeat the rolling and cutting steps until all dough is used.
Place the cookies on an ungreased baking sheet. Bake for 14 to 16 minutes.
In a small bowl, add powdered sugar and 1 teaspoon milk. Whisk to combine. Pour into a piping bag, or zip bag with a corner cut off.
When the cookies are cooled, decorate the cookies however you want with the icing. Enjoy!