These ginger biscuits are covered in sugar and baked with soy milk.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
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
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.