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  Preheat oven to 350 °F (175°C) with 2 shelves placed near the middle of the oven. Then line 2 large baking trays with parchment paper or silicone baking mats and set aside.
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  To a large mixing bowl add the vegan butter and both sugars. Beat them together until fluffy. I use an electric hand mixer but you can do it by hand or in a stand mixer.
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  Add the molasses, vanilla, ground flax, ginger, cinnamon and salt then mix again until combined.
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  Add the flour and baking soda and stir by hand with a spatula. It's a very thick cookie dough and at first it will feel like there is too much flour, but it will all mix in. Don't be tempted to add any liquid.
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  Scoop out 3 tablespoon portions of dough and roll into balls. Roll each ball in a small bowl of granulated white or cane sugar so it sticks all around the outside, then place them on the trays with at least 3 inches of space around each one. Leave them as they are in balls. Don't squash them down.
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  Bake for 13 to 15 minutes, depending on how well done you like your cookies. I cook mine for 14 minutes. They should be well set around the edges but feel very soft in the middle.
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  Remove from the oven and leave them on the baking tray to cool. Don't try to move them as they will be too fragile. They firm up as they cool and will also deflate a bit and crack more.

The glaze

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  Once the cookies are completely cool, to a bowl add the melted vegan butter, maple syrup and vanilla. Stir them together. Add the powdered sugar and whisk together until smooth with no lumps. It should be drizzleable but pretty thick so that it will set properly on the cookies (check my video if you want to see the texture). If it's a little too thin add a little more powdered sugar, if it's too thick add a teeny tiny drop of plant milk.
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  Either drizzle the glaze over the cookies with a small spoon, or partially dip them into the glaze. Leave to set for a few minutes.