Vegan Gingerbread Cookies with Soy Milk recipe
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Ingredients
- ⅔ cup vegan shortening (such as Crisco® All-Vegetable Shortening) ¾ cup brown sugar ¾ cup white sugar ½ cup soy milk ½ 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 ⅓ cup white sugar
Nutrition Info
- 133.7 caloriescarbohydrate: 23.7 gcholesterol: : -fat: 3.8 gfiber: 0.4 gprotein: 1.4 gsaturatedFat: 0.9 gservingSize: -sodium: 71 mgsugar: 13.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Gingerbread Cookies with Soy Milk
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets.
Mix shortening, brown sugar, white sugar, and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth.
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.
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.
Bake in the preheated oven until golden and set, 12 to 14 minutes. Let cookies cool completely on the baking sheet.