What screams “HOLIDAYS!” more than gingerbread. These soft vegan ginger cookies are one of my favorite holiday treats. Serve these with a cup of hot coffee, or a glass of vegan egg nog, and you will have no problem getting right into the holiday spirit. Bake up some extra to gift to friends and family and help spread some holiday cheer this season!

Ingredients:

3/4 cup vegan butter
1 cup sugar
1 Flax egg
1/4 cup molasses
2-1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
additional sugar

Instructions:

preheat oven to 350 degrees

In the bowl of your stand mixer, or a large bowl if using a hand mixer, cream butter and sugar until light and fluffy.
Beat in the molasses and the flax egg until just combined. (I like to spray my measuring cup with some non stick spray before adding the molasses. This will help the molasses slide right out)
In a smaller bowl whisk togerherr flour, baking soda, spices, and salt. Gradually add the dry mixture into the creamed mixture, and mix until all ingredients are combined.
Scoop dough with a small cooke scoop or a spoon, and form 1 inch balls. Roll the balls in the additional sugar and place on a parchment lined baking sheet, a few inches apart. Lightly press down on the dough balls with your hands. Do not flatten them, just give them a little press.
Bake cookies for 10-12 minutes. Allow cookies to cool for a few minutes before transferring to a wire cooling rack.