VEGAN GINGERBREAD COOKIES WITH SOY MILK

Vegan Gingerbread Cookies with Soy Milk image

Provided by jessicake

Time 30m

Yield 36

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 133.7 calories, Carbohydrate 23.7 g, Fat 3.8 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 71 mg, Sugar 13.2 g