Homemade Ginger O's

• Vegan

• Produce

  • 2 tsp Ginger

• Refrigerated

  • 1 1/3 tbsp Nondairy milk
  • 3 tbsp Nondairy milk + addl

• Condiments

  • 1/2 cup Margarine
  • 2 tbsp Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1/8 tsp Nutmeg
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

Found on theemotionalbaker.com

Description

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ginger
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/2 cup brown sugar
• 1 cup sugar
• 1/2 cup canola oil
• 1 tsp vanilla extract
• 2 tbsp molasses
• 3 tbsp nondairy milk + addl as needed
• 1/2 cup margarine
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp + 1 tsp nondairy milk

Directions

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a medium bowl, combine flour, baking powder, baking soda, salt and spices.
• In a large bowl, use a fork to combine brown sugar, sugar, canola oil and vanilla extract. Once combined, add molasses & 3 tbsp milk. Fold in dry ingredients. If dough is too dry, add extra milk one tsp at a time until soft dough forms. Divide dough into 80 equal pieces, roll into balls, flatten with palm of hand.
• Bake for 6 min. Allow cookies to cool 5 min, then transfer to wire rack.
• Beat margarine. Add powdered sugar, beat. Add vanilla extract, beat. Add milk one tsp at a time until frosting forms.
• Spread frosting between two ginger cookies of equivalent size.