To start, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl. Set aside.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened vegan butter and brown sugar until the mixture is light and fluffy, about 2 minutes (make sure to scrape down the sides as needed). Then, mix in the corn starch + water mixture, molasses, and vanilla, and beat on medium-low speed until combined.
Next, slowly add in the dry ingredient mixture and mix until evenly incorporated. Cover the bowl of dough or transfer it to an airtight container to chill for 1-2 hours.
Once the dough has chilled, preheat your oven to 350°F and line 2 baking sheets with parchment paper.
Fill a small bowl with cane sugar, then roll the dough into balls about 2-inches in diameter. Coat each ball in cane sugar, then evenly spread out on your baking sheet. Lightly press down each cookie ball with a spatula, and sprinkle with a touch more cane sugar.
Bake for 9-10 minutes, until the cookies begin to crack slightly on top and the edges look done. Remove from the oven and let the cookies cool for 3-4 minutes on the baking pan. Then, transfer the cookies to a wire rack to finish cooling. Enjoy!