- Take a large bowl; add flour, ginger, and baking soda, pepper, salt and cinnamon. Whisk them and keep aside.
- Use electric mixer to cream 2/3 cup sugar, shortening and brown sugar until fluffy texture. Add soy milk and beat to smooth. Add molasses, beat again. Add flour mixture now ½ cup one by one after little time. Beat well after every cup addition to form soft dough.
- Divide dough in two halves. Shift them on large sheet of plastic wrap or use wax paper. You’ll have to shape dough into two 2 inch diameter log by using plastic wrap. Cover tightly and let chill for 2 hours or keep whole night.
- Preset oven to 350°F. Add remaining ½ cup of sugar in a shallow bowl. Cut dough logs into ½ inch thick slices. Roll logs between slices to make the edges round. Dip a side of slice in sugar and repeat this act with each slice. Place the sugar-side up on parchment baking sheet. Place in oven and bake for 10 minutes or till the cookies are dry from top and crackled. Leave to cool for just 2 minutes on baking sheet. Shift to cool on wire rack. Serve to enjoy.