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Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Whisk together the cinnamon, ground ginger, cardamom, nutmeg, ground cloves and allspice spices and set ½ teaspoon aside for rolling the cookies.
In a medium bowl, whisk together flour, salt, baking soda and the rest of the spice mix.
Beat the vegan butter and sugars on medium-high speed until light and fluffy, about 2 minutes. On low speed, mix in the plant based milk and vanilla; the mixture will curdle slightly.
Add dry ingredients and mix on lowest speed just until combined. This will take about 20 seconds; it’s important to not overmix at this point.
Mix the final ⅓ cup of sugar (listed under "for rolling) with the reserved ½ teaspoon of spices for rolling the cookies.
Scoop 1.5 tablespoons of cookie dough and roll into a ball with your hands. Then roll it in the spiced sugar and place on the prepared cookie sheets. Repeat with the remaining dough. Leave about 2 inches of space between the cookies.
Bake in the preheated oven for 10-12 minutes, until the edges begin to brown lightly.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.