• Preheat oven to 375* F. Line a baking tray with parchment.
• Into a large bowl, combine sugar, plant milk, canola oil, lemon juice and vanilla extract. Whisk to combine.
  ⅔ Cup Granulated Sugar, ⅔ Cup Unsweetened Plant Milk, ⅓ Cup Canola Oil, 1 teaspoon Lemon Juice or White Vinegar, 1 teaspoon Vanilla Extract
• Place a mesh sifter on top of the bowl with the wet ingredients making sure not to touch the bottom of the sifter to the liquid.
• Into the sifter add flour, baking powder, baking soda salt and all of the spices. Sift into the wet ingredients. Whisk to combine.
  1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt, 2 teaspoon Cinnamon, 1 ½ teaspoon Ground Ginger, ½ teaspoon Ground Cardamom, ⅛ teaspoon Ground Clove, ¼ teaspoon Ground Allspice
• Using a 1 ½ Tablespoon cookie scoop, portion batter out onto your sheet tray leaving 2-3 inches of space to allow the batter to spread.
• Bake in a 375* oven for 10-12 minutes or until the cookies spring back when lightly pushed in the center with a finger.
• Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
• Repeat with the remaining batter.

To Make the Filling

• In a large bowl with a hand mixer, cream the vegan butter until smooth and completely free of lumps. Then, add the powdered sugar and mix to combine. Add the vanilla and mix to combine, then add the non-dairy milk and mix until the frosting is light and fluffy.
  8 tablespoon Vegan Butter, room temperature, 2 Cups Powdered Sugar, sifted, 1 teaspoon Vanilla Extract, 1 tablespoon Non-Dairy Milk
• Once the cookies are completely cool, turn half of them bottom side up and use the same 1 ½ Tablespoon scoop (but heap the scoop) to fill them with buttercream. Then gently press another cookie on top.
• Serve.