Ginger Snap Cookies

BAM! It's Compassionate Cooking Sundays!

Credit: @anissabklyn/@sweetnisbakes

Ingredients

1 cup of unsalted room temperature vegan butter

1 1/2 cups of packed dark brown sugar

1/2 cup of molasses

1 tablespoon of vanilla extract

3 1/4 cups flour

1 tablespoon of baking soda

1 tablespoon of ground ginger(sometime I put a little more when I really want that ginger flavor to sing)

1/2 teaspoon of nutmeg

1 tablespoon of cinnamon

1/2 teaspoon salt

1/2 cup sugar, to coat the top of the cookies ' dough

Instructions

Preheat the oven to 350 degrees F.
In a mixer, beat the vegan butter and brown sugar together until its creamy. Add the vanilla and molasses and continue to mix until smooth.
While the mixer is whipping together the butter, brown sugar, vanilla and molasses in a small bowl mix together the ginger, nutmeg, cinnamon baking soda and salt
Gradually add about 2 cups of flour to the bowl, then add baking soda, salt, ginger, cinnamon, and nutmeg mixture on top of the flour. Mix on low speed to combine.
Add the remaining flour and mix until it's evenly incorporated. The dough should be moist but also thick.
Fill a tiny glass bowl with the sugar.
Scoop out dough to your liking of cookie size and roll into a ball
Roll each ball in the sugar until all the dough is coated not just the top.
Line baking sheets with parchment paper
Place on the prepared baking sheets, and bake for 10-12 minutes, until they have a crackle on top.
As they cool they will get that snap consistency.
Let cool for 10-15 minutes, then enjoy