1-Preheat the oven: Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper to avoid sticking.

2-In a large bowl: use a hand mixer to beat the softened vegan butter and brown sugar until creamy, then add the molasses and vanilla extract, beating until smooth while scraping the sides as needed.

3-Add 2 cups of flour: to the mixture, then sprinkle in the baking soda, salt, ground ginger, cinnamon, and nutmeg on top, and mix on low speed until combined.

4-Add the remaining 1 1/4 cups flour: and mix until fully incorporated; the dough should be thick but not dry.

5-Fill a small bowl with the 1 cup of sugar: for rolling, scoop out about 2 tablespoons of dough for large cookies, roll into balls, and coat them in sugar before placing on the baking sheets.

6-Bake for 11-12 minutes: or until cracks form on top; the cookies will look soft but will firm up as they cool, so avoid overbaking to keep them tender, then let them cool for 10-15 minutes before serving.