Add molasses and dry ingredients to make a stiff dough.
Form into 3 or 4 rolls about 2 1/2 inches in diameter.
Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
Bake in 375°F oven for 8-10 minutes or until done.
Remove from pans and cool on wire racks.
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VEGAN GINGER COOKIES - COOKIE DOUGH DIARIES
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In the bowl of a standing mixer with the paddle attachment or a using a handheld mixer, beat together butter, brown sugar and 1/2 cup granulated sugar.
Add in the molasses and continue mixing until fully incorporated, scraping down the sides of the bowl frequently.
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In a large bowl with a hand mixer, beat the softened vegan butter and brown sugar together until creamy. Add the molasses and vanilla, and beat in until smooth. Scrape the sides as needed with a spatula.
Add 2 cups of flour to the bowl, then sprinkle the baking soda, salt, ginger, cinnamon and nutmeg on top of the flour. Mix on low speed to combine. Now add the remaining 1 1/4 cups flour and mix until incorporated. The dough will be quite thick, but not dry.
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