Vegan Gingerbread Cookies with Soy Milk
These ginger cookies are made with soy milk and are surrounded by sugar.
- Preparation:
- Cooking:
- Total:
- Serves: 36 persons
Ingredients
- ⅔cup vegan shortening (such as Crisco® All-Vegetable Shortening)
- ¾cup brown sugar
- ¾cup white sugar
- ½cup soy milk
- ½cup molasses
- 3½ cups all-purpose flour
- 5teaspoons ground ginger
- 1½ teaspoons baking soda
- 1teaspoon baking powder
- 1teaspoon ground cinnamon
- ⅓cup white sugar
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets.Step 2
Mix shortening, brown sugar, white sugar, and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth.Step 3
Combine flour, ginger, baking soda, baking powder, and cinnamon in a separate bowl. Pour into the bowl with the shortening mixture; mix dough by hand until thoroughly combined.Step 4
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.Step 5
Bake in the preheated oven until golden and set, 12 to 14 minutes. Let cookies cool completely on the baking sheet.