Whisk together the flour, baking soda, and salt in a medium-size bowl.

In a separate bowl, beat together the sugar, butter, and cardamom with an electric mixer at medium speed for 3-4 minutes, until light and fluffy.

Beat in the egg replacers and vanilla.

At low speed, gradually beat in the flour mixture until just blended.

Add extra flour if the dough is too wet or a bit of nondairy milk if it’s too dry, until the dough comes together.

Place the dough on a lightly floured surface and knead until smooth.

Wrap in plastic wrap and refrigerate until firm, for at least 1 hour or up to 2 days.

For the spice mixture, combine the sugar, cardamom, and salt.

Preheat the oven to 350°F (180°C, or gas mark 4).

Line 2 or 3 baking sheets with parchment paper or silicone mats.

Remove the dough from the refrigerator and let stand at room temperature until it’s firm enough to roll.

On a lightly floured surface, roll out the dough to about ⅛ inch (3 mm) thick.

Use cookie cutters to cut out shapes and place them on the prepared baking sheets.

Sprinkle the spice mixture liberally over the cookies.

Bake for 8-10 minutes or until the edges are golden brown.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.