Vegan Gingerbread Cookies with Soy Milk

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Description

These ginger cookies are made with soy milk and are surrounded by sugar.

Ingredients

  • ⅔ cup vegan shortening (such as Crisco® All-Vegetable Shortening)
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • ½ cup soy milk
  • ½ cup molasses
  • 3 ½ cups all-purpose flour
  • 5 teaspoons ground ginger
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ⅓ cup white sugar

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets.
  2. Mix shortening
  3. brown sugar
  4. white sugar
  5. and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth.
  6. Combine flour
  7. ginger
  8. baking soda
  9. baking powder
  10. and cinnamon in a separate bowl. Pour into the bowl with the shortening mixture; mix dough by hand until thoroughly combined.
  11. Pour 1/3 cup sugar into a shallow bowl. Roll dough into balls and roll in sugar to coat. Place on the prepared baking sheets about 1 inch apart and flatten slightly.
  12. Bake in the preheated oven until golden and set
  13. 12 to 14 minutes. Let cookies cool completely on the baking sheet.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 36

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