Vegan Gingerbread Cookies with Soy Milk
These ginger cookies are made with soy milk and are surrounded by sugar.
- Serves: 36 persons
- 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
Step 1Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets.
Step 2Mix shortening, brown sugar, white sugar, and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth.
Step 3Combine 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 4Pour 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 5Bake in the preheated oven until golden and set, 12 to 14 minutes. Let cookies cool completely on the baking sheet.