Preheat oven to 375* F. Line a baking tray with parchment.
Into a large bowl, combine sugar, plant milk, canola oil, lemon juice and salt. Whisk to combine.
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, spice mix, salt, baking powder and baking soda. Sift into the wet ingredients. Whisk to combine.
Using a 1 1/2 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.
Once the cookies are completely cool, fill with buttercream of choice and serve.
If you are making these ahead of time, store in the refrigerator until about an hour before you plan to serve.