In a mixing bowl, combine the vegan buttery spread, organic cane sugar, and light brown sugar. Beat the ingredients together on medium speed until light and fluffy, about 2-3 minutes.

Add the unsweetened applesauce to the sugar mixture. Mix on low speed until fully incorporated, about 1-2 minutes.

Gradually add the gluten-free flour, cocoa powder, and salt to the wet mixture. Mix on low speed until a thick dough forms, approximately 2-3 minutes.

Shape the dough into two equal discs, wrap tightly in wax paper, and refrigerate for about 1 hour.

Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.

Roll out one disc of chilled dough on a lightly floured surface until about 1/4 inch thick. Cut out shapes and transfer them to prepared cookie sheets.

Bake for 10-12 minutes. Rotate halfway through for even cooking.

Once cooled, mix powdered sugar with water to achieve a drizzleable consistency for the frosting.

Transfer frosting to a piping bag or Ziploc with a small corner cut off. Pipe a spiral in the center of each cookie and draw lines outward to create a spiderweb design.