These ginger cookies are made with soy milk and are surrounded by sugar.
Ingredients
- 2/3 cup vegan shortening (such as Crisco® All-Vegetable Shortening)
- ¾ cup brown sugar
- 1/3 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets.
Step 2
Mix shortening, brown sugar, white sugar, and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth.
Step 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.
Step 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.
Step 5
Bake in the preheated oven until golden and set, 12 to 14 minutes. Let cookies cool completely on the baking sheet.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 134 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 5% |
Sodium71mg | 3% |
Total Carbohydrate24g | 9% |
Dietary Fiber0g | 1% |
Total Sugars13g | |
Protein1g | |
Calcium24mg | 2% |
Iron1mg | 5% |
Potassium94mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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