In a large bowl, beat together sugar, molasses, oil, nondairy milk and vanilla. In a separate bowl sift together flour, ginger, nutmeg, baking soda and salt. Fold the dry mixture into the wet to form a firm dough.
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Scoop dough by the tablespoon, moisten hands, and roll into a ball. Place dough balls about 3 inches apart on baking sheets and flatten slightly. Bake for 12 minutes until edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to complete cooling.
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