Vegan Gingerbread Cookies with Soy Milk

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

Ingredients

• 0.6666666666666666 cup vegan shortening (such as Crisco® All-Vegetable Shortening)
• 0.75 cup brown sugar
• 0.75 cup white sugar
• 0.5 cup soy milk
• 0.5 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
• 0.3333333333333333 cup white sugar

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets.
2. Mix shortening, brown sugar, white sugar, and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth.
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.
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.
5. Bake in the preheated oven until golden and set, 12 to 14 minutes. Let cookies cool completely on the baking sheet.