How to Make Vegan Gingerbread Cookies with Soy Milk - A Step-by-Step Guide

Nothing signals the arrival of the holiday season quite like the smell of fresh baked cookies wafting through the house. Gingerbread cookies, in particular, bring a sense of warmth and nostalgia, with their rich spices and classic designs. And now, with this vegan gingerbread cookie recipe, everyone can enjoy the delicious tradition without compromising their dietary restrictions.

Using soy milk as a dairy-free alternative, these cookies maintain their soft, melt-in-your-mouth texture...

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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
  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 36
  • Yield: 36 cookies

  • 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

    134 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 71mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 0g
    • Total Sugars: 13g
    • Protein: 1g
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 94mg