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Preheat oven to 180C / fan 160C / 350F. Line a baking sheet with greaseproof paper.
Mix together the dairy-free butter and icing sugar to create a soft buttercream.
Add the rest of the ingredients, minus the milk, and mix until just combined. If the mixture is too dry, add the 1 tbsp of milk or more until a soft but firm batter is formed.
Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet.
Bake for 10-15 minutes, regularly checking to make sure they are baking evenly. Turn your baking sheet around to face the other way half way through, if necessary.
Let cool for 10 minutes on a cooling rack then sprinkle with sugar. Enjoy!