Grandpa's Easy Vegan Gingerbread Cookies recipe
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Ingredients
- 1 ½ cups molasses 1 cup packed brown sugar ⅓ cup vegetable shortening ⅔ cup cold water 6 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon ground ginger 1 teaspoon salt cooking spray
Nutrition Info
- 156.5 caloriescarbohydrate: 32.3 gcholesterol: 1.1 mgfat: 2.1 gfiber: 0.6 gprotein: 2.2 gsaturatedFat: 0.8 gservingSize: -sodium: 142 mgsugar: 13.6 gtransFat: : -unsaturatedFat: : -
Directions Grandpa's Easy Vegan Gingerbread Cookies
Directions
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Combine molasses, brown sugar, and shortening in a large bowl, beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth. (Shortening may separate a bit, this is fine.)
Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft. Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Working in batches, place one ball of chilled dough on a lightly floured surface and roll to 1/4-inch thickness, or 1/2-inch thickness for softer cookies. Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with remaining dough.
Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.