Soft and chewy gingerbread cookies without eggs or dairy.
Preheat your oven to 350°F / 180°C and line two large baking trays with parchment paper.
Mix together the vanilla, agave and molasses together in a small bowl. Add the milk and mix until smooth. Set aside.
In a separate, larger bowl, mix together the flour, bicarbonate of soda, the ginger and the cinnamon. Rub in the margarine until the mixture resembles breadcrumbs, then stir in the caster sugar.
Add the wet mixture from earlier to the dry and mix until it starts to stick together. Use your hands to form it into a dough. Note that it will seem a bit dry at first but keep kneading and warming it in your hands and it'll soon come together.
Roll the dough out to around ½ an inch thick. Use 2.5 inch cookie cutters to cut out various shapes of your choice.
Place the cookie shapes onto your trays and place them in the fridge for 1 hour. If you're short for time, you can put them in the freezer for 20 minutes to help them hold their shape as they bake.
Remove the cookies from the fridge and bake for 12 minutes. If you like your cookies a bit crunchier, keep them in for a few more minutes.
Allow the cookies to cool completely.
Mix together the powdered sugar and water until you have a smooth, thick icing. Add any food coloring if using and mix in well.
Spread the icing over the cookies and use a toothpick to get it to the edges if necessary. **
If using vegan sprinkles, use them while the icing is still wet so that they stick better.
Leave the cookies at room temperature for around 30 minutes to allow the icing to set before enjoying.