Vegan Gingerbread Cookies
- Ready In:
- 1hr 27mins
- Ingredients:
- 13
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup non-hydrogenated vegetable shortening, you could also use a vegan margarine (I used Spectrum)
- 1 cup packed dark brown sugar
- 1 tablespoon molasses
- 3 tablespoons nondairy milk
- 3⁄4 teaspoon vanilla extract
directions
- Whisk together dry ingredients in small bowl.
- In large bowl, beat shortening and sugar together.
- Beat in molasses.
- Beat in milk and vanilla.
- Gradually beat in flour mixture.
- It should be a barely crumbly mixture that is able to be pressed together.
- Press into ball and turn out onto sheet of plastic wrap.
- Make a cylinder shape with the dough that you will be able to slice into rounds later, wrap tight, and chill at least an hour.
- Preheat oven to 325 degrees Fahrenheit.
- Remove from plastic wrap and slice into 1/4 inch rounds using a sharp knife.
- Arrange about an inch apart onto a cookie sheet lined with parchment paper. If you are not using parchment paper, be sure to grease the cookie sheets.
- Arrange rounds on cookie sheet and/or parchment paper sheets, and allow to come to room temperature, about 15 minutes.
- Bake for 12 minutes. I baked each batch for 12 minutes exactly and that was the perfect time - just keep an eye on them. Enjoy!
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RECIPE SUBMITTED BY
JessFontenot
Beaverton, Oregon