VEGAN GINGERBREAD COOKIES WITH SOY MILK
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Soraia Oliveira
[email protected]These cookies were easy to make and turned out great! I'll definitely be making them again.
Raja I'm ran munir
[email protected]I would definitely make these cookies again.
Vanessa Van Rooy
[email protected]These cookies were a nice treat for a cold winter day.
JoeAnne Rivers
[email protected]I'm not a big fan of gingerbread cookies, but these were pretty good. The soy milk gave them a nice flavor.
Rikesh Rijal17
[email protected]These cookies are delicious! I love the combination of ginger and soy milk.
Yadav GAMER
[email protected]The cookies were a bit dry. I think I overbaked them.
Mikyas Endale
[email protected]These cookies are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Guisell Anthuanett Uribe Moreno
[email protected]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
[email protected]These cookies are a great way to use up leftover soy milk. They're also a nice treat for the holidays.
Khatim Jaan
[email protected]I love these cookies! The soy milk adds a subtle sweetness that pairs perfectly with the warm ginger spices.
omega Lasha
[email protected]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.