Sift all the dry ingredients (flour, baking powder and soda, spices, salt and sugar) in one bowl and mix all the wet ingredients (oil, molasses and milk) in another.
Slowly add the wet to dry and mix with a wooden spoon or your hand till you can form a dough.
Don't knead too much. If your dough is too dry, add one or two tablespoons of milk.
Cover the dough with cling wrap and refrigerate for about 30 minutes or until firm enough to roll out.
Preheat your oven to 170°C and line a baking sheet with parchment paper.
Flour a clean surface and roll out your dough to about 1/4 inch thickness.
Cut into desired shapes and arrange them on the cookie sheet. It helps if you work fast, especially if you are using coconut oil in warmer countries.
Bake the cookies for about 8-15 minutes. The baking time varies according to the size of your cookies.
A good indication that the cookies are done will be the edges will be firm to touch. Test one or two cookies in the beginning to set your baking time.
You can roll the dough scraps to make more cookies. The dough can also be refrigerated for a few days or frozen to bake the cookies later as and when you need.
The cookies are perfect as they are, I used some icing to make them look festive.