Soft Gingerbread Cookies

These outstanding vegan gingerbread cookies are sure to be a hit. Perfect for autumn or winter gatherings!

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons Ener-G egg replacer (or similar product)
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 3 tablespoons soy milk
  • 1/4 cup molasses
  • 2 tablespoons white sugar

Preheat oven to 350F. Sift together flour, ginger, baking soda, cinnamon, cloves, salt, and egg replacer. In a separate bowl, cream together sugar and margarine, and then mix in the soy milk and molasses. Slowly stir in the dry ingredients until mixed. Spoon the dough into small balls and roll the balls in the remaining sugar. Place on the cookie sheet several inches apart, flattening slightly. Bake for 8-10 minutes.

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