Vegan Gingerbread Cookies with Soy Milk

Ingredients

• 0.67 cups vegan shortening , such as Crisco® All-Vegetable Shortening
• 0.75 cups brown sugar
• 0.75 cups white sugar
• 0.5 cups soy milk
• 0.5 cups molasses
• 3.5 cups all-purpose flour
• 5 teaspoons ground ginger
• 1.5 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.33 cups white sugar

Instructions

1. 1

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

2. 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. 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. 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. 5

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