How To Make Easy Vegan Gingerbread Cookies
In this vegan gingerbread cookies recipe, molasses are the main source of sweetness with a bit of earthiness to it. The shortening makes the cookies lighter
Combine molasses, brown sugar, and shortening in a large bowl; beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth.
Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft.
Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.
Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
Working in batches, place one ball of chilled dough on a lightly floured surface and roll to ¼-inch thickness, or ½-inch thickness for softer cookies.
Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with the remaining dough.
Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.
- Calories: 154.22kcal
- Fat: 2.62g
- Saturated Fat: 0.55g
- Trans Fat: 0.25g
- Monounsaturated Fat: 1.12g
- Polyunsaturated Fat: 0.77g
- Carbohydrates: 30.64g
- Fiber: 0.64g
- Sugar: 14.46g
- Protein: 2.17g
- Sodium: 107.67mg
- Calcium: 36.92mg
- Potassium: 235.34mg
- Iron: 1.69mg
- Vitamin A: 0.03µg
- Vitamin C: 0.02mg
Have your own special recipe to share? Submit Your Recipe Today!