Once dough is mixed, place in the refrigerator to chill for about an hour. If you're in a hurry, you can stick the dough in the freezer for about 20 minutes.
Roll chilled dough into balls that are about one inch wide. Place on the cookie sheet and flatten slightly. You should be able to fit 12 cookies on each sheet.
Bake at 350 degrees for about 9-10 minutes. Let cool on the cookie sheet, then move to a rack to finish cooling.
Cream the vegan buttery spread and vanilla extract. Sift in the powdered sugar a little at a time, alternating with adding a little non-dairy milk until the frosting is the consistency you want.
Frost cooled cookies.
Dust each frosted cookie with a little cinnamon sugar or sprinkles if you wish.
Nutrition facts are for one cookie with frosting.
Store leftover cookies in an airtight container for 2-3 days.
To make them last longer, you can leave them unfrosted and store the frosting in the refrigerator and the cookies at room temperature if you wish for up to 5 days.