In a medium saucepan combine molasses, margarine and maple syrup. Heat the mixture until everything is melted and nicely combined, but there is no need to boil it.

In a separate bowl combine flour, almond meal, baking powder and cloves, stir well to keep flavours even. Now about ginger and cinnamon... I personally like A LOT, so didn't give You measurements, and it could vary from 1 teaspoon of each to heaped tablespoon of each, so trust Your taste buds and decide what is the best for You. And write a note to know for next time, and it shouldn't be next Christmas, believe me 🙂

Pour wet mixture into flour and stir it well, I mean really well. Depending on Your flour brand You may need to add bit more flour or add couple tablespoons of plant based milk, to make dough sticky and easy to form, but not too hard. Once You are happy put the dough in a fridge for at least 2 hours.

Remove from fridge and sprinkle some flour on a surface. Start roll the dough, about 1 cm thick and cut cookies in the shape and size You like. Knead, roll and cut until You have no dough left.

Transfer cookies on a baking sheet and place in the oven for bake about 12-14 minutes, until just get gold. Remove from oven and let cool down.

For icing squeeze juice of half of lemon and mix up with half cup of icing sugar. Adjust the amounts of sugar to get white, thick but still runny consistency, and use Your creativity: draw all good things You want on Your cookies and make them look gorgeous. I poured my icing into zip-lock bag and cut off tiny corner to make my 'art' look clean and tidy, so You can try it too!