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 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

  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.

Recipe Yield

36 cookies

Recipe Note

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

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