Ginger Molasses Cookies

1 stick (4 ounces) vegan margarine, at room temperature
1 cup sugar, plus more for rolling
2 tsp ground ginger
1 tsp ground cinnamon
2 tsp starch egg replacer (Ener-G or other)
1 tsp baking soda
1/2 tsp fine salt
1/3 cup molasses
2 1/4 cups all-purpose flour
2 Tbsp soymilk (or other nondairy milk, water works as well)
Optional: 1 packet single-serving instant coffee

Preheat the oven to 375 degrees F. Spray two baking sheets with nonstick spray.

Beat the margarine and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the ginger, cinnamon, starch egg replacer, baking soda, and salt. Combine.

Drizzle in molasses while mixing, then the flour. Add soymilk (and instant coffee if using) and mix until well blended

Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden, 15 minutes. The cookies will still be a little soft, allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.