In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan margarine, maple syrup, and molasses until smooth.
Mix in the soy milk.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt.
Gradually add the dry to the wet , mixing on low speed until just combined.
Do not overmix.
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This will make it easier to handle and prevent the cookies from spreading too much.
Preheat your oven to 375°F / 190°C.
Line a cookie sheet with parchment paper.
Roll the chilled dough into 1 1/2-inch balls and place them about 2 inches apart on the prepared cookie sheet.
Gently flatten each ball with the palm of your hand or the bottom of a glass.
Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft.
Let them cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Do not skip chilling the dough. It's essential for preventing the cookies from spreading too thin during baking.
