vegan gingerbread cookies with soy milk

Vegan Gingerbread Cookies with Soy Milk

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

Ingredient

• 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

Direction

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.

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