Vegan Gingerbread Cookies with Soy Milk
Description
Gingerbread cookies are made vegan and dairy-free with the use of soy milk and vegan shortening in this quick dessert recipe.
Ingredients
•
2/3 cup vegan shortening (such as Crisco® All-Vegetable Shortening)
•
3/4 cup brown sugar
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3/4 cup white sugar
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1/2 cup soy milk
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1/2 cup molasses
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3 1/2 cups all-purpose flour
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5 teaspoons ground ginger
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1 1/2 teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/3 cup white sugar
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.