Warm spice takes center stage here, with ground ginger, cinnamon, cloves, and a hint of black pepper mingling with dark brown sugar and unsulfured molasses for that classic deep, cozy flavor. The dough comes together with a flax egg gel binding everything into a soft, tacky texture that rolls out beautifully and holds crisp, clean edges once cut into shapes. Chilling the dough before rolling means the cookies keep their shape through baking, coming out with set edges and that perfect slightly-soft center that firms up as they cool. Once cooled, a simple whisked icing made from sifted powdered sugar and plant-based milk gets spread or piped on for a smooth, glossy finish. These are the kind of cookies made for cutter shapes, holiday trays, and slow afternoons of decorating. It's a solid pick for a gluten free cookie spread, delivering all the nostalgic spice and snap without any fuss.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper in a medium bowl until evenly combined.
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