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
Serves:
Ingredients
- 1½cupsmolasses
- 1cupbrown sugar,packed
- ⅓cupvegetable shortening
- ⅔cupcold water
- 6cupsall-purpose flour
- 2tspbaking soda
- 1tspground cinnamon
- 1tspground cloves
- 1tspground allspice
- 1tspground ginger
- 1tspsalt
- cooking spray
Instructions
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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.
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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.
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Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.
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Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
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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.
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Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with the remaining dough.
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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.
Nutrition
- 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
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