Enjoy the warm and comforting flavors of gingerbread with this vegan recipe for gingerbread cookies made with soy milk. These delicious cookies are perfect for the holiday season or any time you crave a sweet treat. The combination of ginger, cinnamon, and molasses creates a rich and spiced flavor that everyone will love. Serve these vegan gingerbread cookies with a glass of soy milk for a delightful snack.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 tablespoon ground ginger
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup soy milk
- 1 teaspoon vanilla extract
- Vegan icing or sprinkles (optional)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a separate large bowl, cream together the vegan butter and brown sugar until light and fluffy.
- Add in the molasses, soy milk, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Once chilled, roll out the dough on a lightly floured surface to about 1/4-inch thickness.
- Use cookie cutters to cut out shapes from the dough and place them on the prepared baking sheet.
- Bake for 8-10 minutes or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If desired, decorate the cookies with vegan icing or sprinkles.
- Enjoy your delicious vegan gingerbread cookies with a glass of soy milk!
