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Vegan Gingerbread Cookies with Soy Milk
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick vegan gingerbread cookies made with soy milk and vegan shortening.
Ingredients:
  • 0.66666668653488 cup vegan shortening (such as Crisco® All-Vegetable Shortening)
  • 0.75 cup brown sugar
  • 0.75 cup white sugar
  • 0.5 cup molasses
  • 3.5 cups all-purpose flour
  • 5 teaspoons ground ginger
  • 1.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.33333334326744 cup white sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease 3 baking sheets.
  • Combine shortening, brown sugar, white sugar, and soy milk in a bowl. Use an electric mixer to incorporate the ingredients. Pour in molasses and blend until the mixture is smooth.
  • In a separate bowl, mix together flour, ginger, baking soda, baking powder, and cinnamon. Then add this mixture to the bowl with the shortening and mix by hand until fully combined.
  • In a shallow bowl, sprinkle 1/3 cup of sugar. Shape dough into balls, roll them in sugar, and place on baking sheets, spaced 1 inch apart, gently pressing to flatten.
  • Bake the cookies in the preheated oven for 12 to 14 minutes until they turn golden and set. Allow them to cool completely on the baking sheet.

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