These ginger cookies are made with soy milk and are surrounded by sugar.
Ingredients
- vegan shortening (such as Crisco® All-Vegetable Shortening): 0.66667 cup
- brown sugar: 0.75 cup
- white sugar: 0.75 cup
- soy milk: 0.5 cup
- molasses: 0.5 cup
- ½ cups all-purpose flour: 3 piece
- ground ginger: 5 tsp
- ½ teaspoons baking soda: 1 piece
- baking powder: 1 tsp
- ground cinnamon: 1 tsp
- white sugar: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets.
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Mix shortening, brown sugar, white sugar, and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth.
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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.
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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.
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Bake in the preheated oven until golden and set, 12 to 14 minutes. Let cookies cool completely on the baking sheet.
