In a large bowl, place the vegan buttery spread, light brown sugar, applesauce, molasses, and vanilla extract. Mix together on medium speed.

Add the Bob's Red Mill Gluten Free 1-to-1 Baking Mix, baking soda, salt, and spices, and mix on low speed until combined. Add the water and mix until smooth and thick.

Separate the dough into two portions, and flatten into disks. Wrap each disk in plastic wrap and refrigerate for two hours (or overnight).

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

Prepare the rolling pin and rolling surface by flouring it with the gluten free flour mix. Place the chilled dough on the floured surface and roll it out until it is about ⅓ of an inch thick.

Cut out your shapes and place the cookies on the cookie sheet.

Bake at 350 degrees for about 12 minutes. Allow to cool completely on the cookie sheet.

Make the frosting: Cream the vegan buttery spread using a mixer on medium speed. Add the sifted powdered sugar a little at a time, alternating with a little of the non-dairy milk until you get a thick consistency that is good for piping or spreading.

Spoon the frosting into a piping bag and decorate your cookies. You can also just spread the frosting on the cookies.

Store frosted cookies in the refrigerator.