VEGAN GINGERBREAD COOKIES WITH SOY MILK

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Vegan Gingerbread Cookies with Soy Milk image

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

Provided by jessicake

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 11

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

Soraia Oliveira
o_soraia48@hotmail.com

These cookies were easy to make and turned out great! I'll definitely be making them again.


Raja I'm ran munir
m.r27@hotmail.co.uk

I would definitely make these cookies again.


Vanessa Van Rooy
vanessav67@hotmail.com

These cookies were a nice treat for a cold winter day.


JoeAnne Rivers
r-joeanne@hotmail.co.uk

I'm not a big fan of gingerbread cookies, but these were pretty good. The soy milk gave them a nice flavor.


Rikesh Rijal17
rrikesh@gmail.com

These cookies are delicious! I love the combination of ginger and soy milk.


Yadav GAMER
yadav-gamer@gmail.com

The cookies were a bit dry. I think I overbaked them.


Mikyas Endale
endalemikyas@gmail.com

These cookies are a bit too sweet for my taste. I would reduce the amount of sugar next time.


Guisell Anthuanett Uribe Moreno
guisell.a@aol.com

I tried these cookies with almond milk instead of soy milk and they turned out great! They were just as soft and chewy.


Nelsonde Silmeas
n@yahoo.com

These cookies are a great way to use up leftover soy milk. They're also a nice treat for the holidays.


Khatim Jaan
jaan.k54@yahoo.com

I love these cookies! The soy milk adds a subtle sweetness that pairs perfectly with the warm ginger spices.


omega Lasha
l31@hotmail.fr

These cookies were a hit! They were soft and chewy with a delicious gingerbread flavor. My friends couldn't believe they were soy milk cookies.