Make the Soft Ginger Cookie Dough

1. Remove ¾ cup vegan butter and an egg from the refrigerator and allow to come to room temperature before beginning.
2. In a small mixing bowl stir together 2¼ cups flour, 1 teaspoon baking soda, ¼ teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon cinnamon, ¼ teaspoon clove, and ¼ teaspoon nutmeg and set aside.
3. In the base of a stand mixer, or in a large bowl with a hand mixer, cream together vegan butter, ½ cup granulated sugar, and ½ cup brown sugar. Beat on high until creamy, about 2 minutes.
4. Next, add ¼ cup molasses and beat until combined. Then, add egg and 1 Tablespoon vanilla and beat until smooth.
5. On low, spoon in the flour mixture until just combined.
6. Once all of the flour mixture has been added to the mixing bowl transfer the bowl to the refrigerator and chill for about 30 minutes.
7. After 30 minutes, remove from the fridge and preheat the oven to 350°F.
8. Scoop dough into 1 Tablespoon sized balls. Roll the ginger cookie dough balls in granulated sugar and place on a lined baking sheet.
9. Bake in the preheated oven for 12 minutes. Remove from oven and allow 5-10 minutes to sit before transferring to a cooling rack.

Make the Marshmallow Cream Icing + Assemble

1. While the cookies cool, beat together ¼ cup plant-based butter, ¾ cup marshmallow fluff, 1 cup powdered sugar, ½ teaspoon vanilla, and a pinch salt.
2. Transfer the frosting to piping bag or a gallon zip lock and chill until ready to ice.
3. Flip half the cookies over so the flat side is up, pipe a circle of icing on the flat side and top with a non-iced cookie. Repeat to make all of the soft ginger cream pies.
4. Serve immediately or chill until you are ready to serve.