vegan gingerbread cookies with soy milk

vegan gingerbread cookies with soy milk
  • 2/3 cup vegan shortening (such as Crisco® All-Vegetable Shortening)
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1/2 cup soy milk
  • 1/2 cup molasses
  • 3 1/2 cups all-purpose flour
  • 5 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/3 cup white sugar


  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.

09/10/2019
vegan gingerbread cookies with soy milk, recipe PT15M PT1H 5 455 calories

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