1. Preheat your oven to 180°C (160°C for fan ovens) and line a large tray with baking paper.

2. In a large bowl, mix together the margarine, brown sugar and cinnamon.

3. Add the flour, baking soda and soy milk. Stir until everything starts to stick together then use your hands to press it all into a ball of dough. If dough is too wet, add more flour. If dough is too dry, add more soy milk.

4. Roll the dough out on a lightly floured surface to around ½-inch thick. Cut out your cookie shapes, rerolling leftover pieces until it's all used up.

5. Place the cookies onto your lined tray and freeze for 15 minutes. This will help them hold shape as they bake.

6. Remove the cookies from the freezer and immediately bake for around 10-15 minutes. Baking time will vary depending on the size of your cookies but you'll know they're done when they are slightly firm at the edges and have small cracks all over the tops. Allow them to cool completely on the tray.

Cream cheese frosting

1. Mix the cream cheese, margarine and vanilla together in a medium-sized bowl.

2. Add the icing sugar, a little at a time. Whisk until thick and creamy. If it's too thick, add a splash of soy milk. If it's too runny, place it in the fridge for an hour or two to allow it to firm up.

3. Transfer the frosting to a piping bag with a small or medium round nozzle and pipe some onto each cookie. Allow the frosting to set before serving the cookies.