Vegan Ginger Snap Cookies

Preheat your oven to 350F and line two baking sheets with parchment paper and set aside.
To a large mixing bowl combine butter and sugars with a hand mixer of whisk till smooth. Mix in the molasses and vegan egg. Mix till well combined.
Begin to add the flour, ginger, cinnamon, baking soda. Mix till combine (if you're not using a hand mixer, I suggest using a wooden spoon to combine).
Place your mixture into the fridge for 15 minutes, this helps with forming the balls but is not necessary if you’re short on time.
Combine the 3 tbsp. of white sugar and cinnamon in a small bowl.
Using a 1 1/2 tbsp. scoop, scoop out dough and roll into balls. Now roll your balls into the cinnamon sugar and roll around till well coated (this step is optional). Now, place 8 cookies on each sheet and place around 2-3 inches apart. Use the back of your fork to create a criss-cross pattern on the top of the cookie.
Bake for 11-12 minutes. Remove from oven, let them cool for 2 minutes on the sheet then completely on a cooling rack.