Yield: 36 large cookies

Ingredients:

  • Vegan butter (1 cup, softened to room temperature)
  • Brown sugar (1½ cups, packed)
  • Molasses (½ cup)
  • Vanilla extract (1 Tbsp)
  • All-purpose flour (3¼ cups)
  • Baking soda (1 Tbsp)
  • Salt (½ tsp)
  • Ground ginger (1 Tbsp)
  • Cinnamon (1 Tbsp)
  • Nutmeg (½ tsp)
  • Sugar (1 cup, for rolling)

Directions:

  1. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  2. Using a hand mixer, beat softened vegan butter and brown sugar until creamy.
  3. Add molasses and vanilla, beating until smooth.
  4. Add 2 cups flour, then sprinkle baking soda, salt, ginger, cinnamon, and nutmeg on top. Mix on low speed.
  5. Add remaining 1¼ cups flour and mix until incorporated.
  6. Fill a small bowl with the cup of sugar for rolling.
  7. Scoop about 2 Tbsp of dough for large cookies and roll into a ball.
  8. Coat each ball completely in sugar.
  9. Place on prepared baking sheets and bake 11-12 minutes until they begin to crack on top.
  10. Let cool for 10-15 minutes before enjoying.

Notes:

  • Optional: Add 1-2 cups of candied ginger chopped into small pieces to the dough.
  • Cookies will look very soft when done, but they firm up a lot as they cool.
  • Avoid overbaking to prevent crispiness.