In a very large bowl, whisk together the flour, baking powder, salt and all the spices.

In another bowl whisk together oil and sugar for about 3 minutes. Add molasses, soy milk and mix well.

Gradually add the flour mix to the wet ingredients. Mix until a stiff dough is formed.

Flatten the dough into a two disks, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.

Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

On a lightly floured surface or on a sheet of parchment paper roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with a pizza cutter and use a thin spatula to gently place on cookie sheets. Chill the in the fridge for 15 minutes before baking for about 10 minutes.

Vegan Royal Icing:

For the icing beat the chickpea brine with a hand mixer until fluffy, gradually add the icing sugar until you have a thick and glossy vegan royal icing.