Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, sift or whisk together the flour, cornstarch, fresh ginger, ground ginger, cinnamon, and salt until well combined and lump-free.

In a separate bowl, beat the vegan butter and brown sugar with a hand mixer for 2–3 minutes until light and fluffy.

Add the maple syrup, molasses, and yogurt, mixing until smooth.

Add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Gather the dough into a ball, wrap it or place it into a bowl with a plate over it, and refrigerate for 30 minutes.

Place the chilled dough between 2 sheets of parchment paper and roll to a thickness of ¼ inch (6 mm).

Cut into shapes using cookie cutters and transfer to the prepared baking sheet.

Bake for 9–10 minutes, or until the edges are firm and the centers are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, decorate with vegan royal icing, raisins, and vegan food coloring (mixed into the royal icing for details) as desired. Allow the icing to set before serving or storing in a sealed container at room temperature for up to 4 days.