Vegan Gingerbread Cookies with Soy Milk

Name: Vegan Gingerbread Cookies with Soy Milk
Total time: 30
Yield: 36
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

Recipe by jessicake from allrecipes.com

Dessert 30 Mins.

Ingredients

36 servings

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⅔ cup vegan shortening (such as Crisco® All-Vegetable Shortening)
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¾ cup brown sugar
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¾ cup white sugar
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½ cup soy milk
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½ cup molasses
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3 ½ cups all-purpose flour

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5 teaspoons ground ginger
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1 ½ teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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⅓ cup white sugar

Instructions

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.