Remove vegan butter and an egg from the refrigerator and allow to come to room temperature before beginning.

In a small mixing bowl stir together flour, baking soda, salt, ground ginger, cinnamon, clove, and nutmeg and set aside.

In the base of a stand mixer, or in a large bowl with a hand mixer, cream together vegan butter, granulated sugar, and brown sugar. Beat on high until creamy, about 2 minutes.

Next, add molasses and beat until combined. Then, add egg and vanilla and beat until smooth.

On low, spoon in the flour mixture until just combined. 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.

After 30 minutes, remove from the fridge and preheat the oven to 350°F. Scoop dough into 1 Tablespoon sized balls. Roll the ginger cookie dough balls in granulated sugar and place on a lined baking sheet.

Bake in the preheated oven for 12 minutes. Remove from oven and allow 5-10 minutes to sit before transferring to a cooling rack.