There's no egg substitute in these cookies — I don't think it's necessary. The ginger lends a nice bite, and if you use a good-quality margarine, you can hardly tell the difference from "regular" sugar cookies; they bake up very crisp and thin.
Makes about 2 dozen cookies
1/4 pound margarine, room temperature
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon zest (optional)
1 tablespoon soy milk
1 1/4 cups flour
1/8 teaspoon salt
1/4 teaspoon baking powder
2 teaspoon dried ginger
Preheat oven to 350 degrees. Cream the margarine, then gradually add the sugar, beating until light with an electric mixer on medium speed. Add the vanilla, soy milk and lemon zest, if using, and beat on medium speed to mix thoroughly. In a separate bowl, mix the flour, salt, baking powder and ginger together, and add to the first mixture; blend well.
Arrange by teaspoonfuls on cookie sheets (or roll out on a well-floured board and use cookie cutters), at least 1 inch apart. Bake for 8 to 10 minutes until lightly browned. Let cool for a few minutes before removing from baking sheets.
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