Vegan Gingerbread Cookies with Soy Milk recipe
All Recipes Dessert Recipes Cookies Gingerbread Cookie RecipesIngredients
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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
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133.7 calories
carbohydrate: 23.7 g
cholesterol: : -
fat: 3.8 g
fiber: 0.4 g
protein: 1.4 g
saturatedFat: 0.9 g
servingSize: -
sodium: 71 mg
sugar: 13.2 g
transFat: : -
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.