- 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
- 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.
09/10/2019
recipepes.com
vegan gingerbread cookies with soy milk, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
