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Vegan Gingerbread Cookies
It's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy vegan gingerbread cookies stole the show. —Jenet Cattar, Neptune Beach, Florida
Ingredients
- 1/2 cup shortening
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1/4 cup water
- 3 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Vanilla frosting and nonpareils, optional
Directions
- 1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk flour, spices, baking soda and salt; gradually beat into creamed mixture.
- 2. Divide dough in half. Shape each into a disk; place in a covered freezer container, separated by waxed paper. Freeze until firm enough to roll, about 1 hour.
- 3. Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 5-in. moose-shaped cookie cutter. Carefully place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. If desired, pipe with vanilla frosting and decorate with nonpareils.
Nutrition Facts
1 cookie: 157 calories, 5g fat (1g saturated fat), 0 cholesterol, 95mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 2g protein.
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