In a small bowl stir together flour, baking powder and soda, salt, and spices. Set aside.
In a stand-up mixer beat vegan butter with molasses, Agave 50, and Whole Earth Sweetener Baking Blend, scraping down the sides as necessary. Add vanilla extract and beat to combine.
Alternating between dry and wet, add flour and almond milk to batter in 3 batches, scraping down the sides in between.
Transfer the dough to a piece of parchment paper, top with another paper and roll out to about 1/4"" thick. Refrigerate for 4 hours or freeze for 1 hour.
Preheat the oven to 400 degrees F. Cut out shapes from the chilled dough and place on two parchment-lined baking sheets. Bake 9-11 minutes, until browned and cooked all the way through. Allow cookies to cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.
While cookies are cooling, mix together sugar and milk in a stand-up mixer. Once cookies are completely cool, decorate with royal icing.