For the cookies:

1. In a small bowl, stir together the water and ground flax seed; set aside.
2. In a large bowl, whisk together the flour, spices, baking soda and salt.
3. Using an electric mixer, beat together the Crystal Margarine and sugar until pale and fluffy; 3 minutes. Beat in the flax mixture and molasses. Stir the dry ingredients into the wet until no flour is visible.
4. Bring dough together into a disk. Wrap in plastic and chill for a minimum of 1 hour (or up-to overnight).
5. Preheat oven to 350°F (175°C).
6. Roll out chilled dough between two sheets of parchment paper (or plastic wrap) to a 1/4 inch thickness. Cut out desired shapes with cookie cutters and place shapes 2 inches apart on parchment-lined baking sheets. Re-roll scraps and cut out again, until all the dough is used. Chill cutout cookies in the refrigerator; 20 minutes.
7. Bake cookies, rotating the baking sheets halfway through, until golden on the bottom; 11 to 13 minutes. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely before decorating with icing.

For the icing:

1. Whisk together all ingredients in a bowl until smooth. Adjust the consistency by adding more icing sugar or milk, if necessary. Add food colouring if desired.
2. Place icing in a piping bag, fitted with a small plain tip, and decorate cooled cookies.

Chef’s Notes:

• Unbaked cookie dough may be wrapped tightly and frozen for up to 2 months.
• Chilling the cookies after cutting them out helps to keep them keep their shape.