env: dev (uid: )
CookPal AI
Vegan Gingerbread Cookies with Soy Milk

Vegan Gingerbread Cookies with Soy Milk

Cost $10, save $15

Source: Recommended by CookPal

  • 15 Min
  • 36 Servings
  • $10

INGREDIENTS

  • Wet Ingredients

    • 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

  • Dry Ingredients

    • 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

1

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

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

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

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

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

NUTRIENTS

Per 1 serving

🔥

134

Calories

  • 1
    Protein
  • 24
    Carbs
  • 4
    Fats

💡 If the dough is too sticky, chill it in the refrigerator for 30 minutes before rolling.Store baked cookies in an airtight container to maintain freshness.For a spicier kick, add a pinch of ground cloves or nutmeg to the dough.