Many recipes for vegan baked goods call for soy milk, but that doesn't stop me from using the recipes. I generally substitute cow's milk for the soy milk in the original recipe. When entertaining folks who are avoiding dairy, substitute another milk alternative. Hemp milk works well in baked goods like this.
This gingerbread cookie recipe does require planning ahead because the dough works best if allowed to chill before being rolled and cut. But it's worth it. These are good!
Gingerbread Cookies (variant of a recipe from Vegan Cookies Invade Your Cookie Jar)
1/3 Cup canola oil
3/4 Cup sugar
1/4 Cup molases
1/4 Cup milk
2 Cups whole wheat pastry flour, or all purpose, or a mix of both
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (in the original recipe, but we omit to reduce sodium).
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon (I think cassia works just as well as ceylon in this recipe)
1 and 1/2 teaspoons ground ginger
To make the dough:
Use a large bowl. Whisk together oil and sugar for a few minutes. Or at least a couple. It will thicken.
Whisk in the molasses and milk.
Sift in the dry ingredients, mixing a bit as you go.
Mix well until a stiff dough forms.
Flatten the dough into a disk and wrap it in plastic wrap.
Pop it in the fridge for at least an hour (much longer is fine too).
To make the cookies:
Take the dough out of the oven to let it warm on the counter for several minutes. While the dough rests, preheat the oven to 350 degrees, line two baking sheets with parchment paper, and find your rolling pin and cookie cutters.
Roll out the dough on a lightly floured surface. Try to roll it to a fairly even 1/4 inch thick.
Cut out shapes with cookie cutters and transfer to parchment covered sheets with a thin spatula.
Bake for 8 minutes. Remove the cookie sheets from the oven and let the cookies cool for just a couple of minutes on the sheets. Then gently transfer to a wire rack to cool completely.