Vegan Ginger Cookies

Preheat oven to 350° and line a large baking sheet (or two) with parchment paper.

Cream the butter and brown sugar together in a large bowl; then, add the molasses, milk and vanilla and stir to combine.

In a separate bowl, stir the flour, baking soda, ginger, cinnamon, cloves, and salt together.

Pour the dry ingredients into the wet and stir with an electric mixer on low speed until they're combined. Be patient -- it might take 30 seconds or so. The dough will look like large clumps and when you pick it up it should stick together/be easy to roll, but the dough itself shouldn't be sticky.

Pour the cane sugar onto a plate. Then, scoop a heaping tablespoon of dough into your hands and roll it into a ball (should be about 1"), then roll the ball into the sugar and place it directly onto the prepared baking sheet. Repeat this process, making sure to space the balls at least 2" apart.

Bake the cookies for 10-12 minutes. Leave them on the baking sheet for 1 minute before transferring them to a cooling rack. Enjoy! NOTE: the cookies will seem slightly underdone when you remove them from the oven -- that's ok! They will firm up once they've cooled for a few minutes.

Spice Level:

Dietary