1. Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl until combined.

2. Cream vegan butter and brown sugar until fluffy, about 2–3 minutes.

3. Mix in molasses and vanilla extract until smooth and glossy.

4. Stir in sourdough discard until fully incorporated.

5. Gradually add the dry mixture, mixing until no flour streaks remain, adding plant milk if dough is dry.

6. Cover and refrigerate dough for at least 2 hours or overnight for deeper flavor.

7. Preheat oven to 350°F (175°C) and line baking trays with parchment paper.

8. Portion dough into 1½-inch balls, roll in coarse sugar if desired, and place 2 inches apart on trays.

9. Bake 10–12 minutes until edges are set and centers are slightly soft, then cool on a rack.

10. Optional: whisk 2 tablespoons molasses with 4 tablespoons powdered sugar and a splash of plant milk, then drizzle over cooled cookies.