Vegan Gingerbread Cookies with Soy Milk

Gingerbread cookies are made vegan and dairy-free with the use of soy milk and vegan shortening in this quick dessert recipe.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 134 Calories

Ingredients

• 1 teaspoon baking powder
• 3 ½ cups all-purpose flour
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• ½ cup molasses
• ⅓ cup white sugar
• 1 ½ teaspoons baking soda
• ¾ cup brown sugar
• ½ cup soy milk
• ⅔ cup vegan shortening (such as Crisco® All-Vegetable Shortening)
• 5 teaspoons ground ginger

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets.

Step 2

Mix shortening, brown sugar, white sugar, and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until golden and set, 12 to 14 minutes. Let cookies cool completely on the baking sheet.