1. In a large bowl, beat margarine with an electric mixer on medium to high speed about 30 seconds or till softened.
2. Add about half the flour.
3. Add sugar, molasses, flax egg, baking soda, ginger, cinnamon, and cloves. Beat till thoroughly combined.
4. Beat or stir in the remaining flour.
5. Divide dough in half. Cover and chill about 3 hours or till easy to handle.
6. Preheat oven to 375 degrees.
7. Grease a cookie sheet, then set aside.
8. On a lightly floured surface, roll each half of dough in to 1/8 inch thickness.
9. Using a cookie cutter of your choice, cut dough into shapes.
10. Place 1″ apart on the prepared cookie sheet.
11. Bake for 7 to 10 minutes or till edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack.

For the Icing:

1. In a small mixing bowl, combine powdered sugar and vanilla. Stir in a dash of non-dairy milk and food coloring (optional) until well blended and thick. If too thin, add more sugar. If too thick, add another dash of milk. Makes 1/2 c.