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Grandpa's Easy Vegan Gingerbread Cookies
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Festive vegan gingerbread cookies that rival bakery-bought treats - ideal for any celebration!
Ingredients:
  • 1.5 cups molasses
  • 1 cup packed brown sugar
  • 0.33333334326744 cup vegetable shortening
  • 0.66666668653488 cup cold water
  • 6 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • cooking spray
Instructions:
  • In a large bowl, mix molasses, brown sugar, and shortening until smooth and creamy using an electric mixer. Slowly add cold water and blend until smooth (some separation of shortening is normal).
  • In a separate bowl, combine flour, baking soda, cinnamon, cloves, allspice, ginger, and salt. Add this mixture to the molasses mixture, blending until dough is soft. Shape into 2 balls and chill in the refrigerator for 10 to 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly coat a baking sheet with cooking spray.
  • - Roll out chilled dough on a lightly floured surface to 1/4-inch thickness for regular cookies or 1/2-inch thickness for softer ones. Use cookie cutters to cut out shapes and place them 1 inch apart on the baking sheet. Repeat with the rest of the dough in batches.
  • Bake cookies in the preheated oven for 12-13 minutes until edges are firm. Then, transfer to a wire rack right after baking to cool. If adding frosting, allow cookies to cool completely.

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