Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Add the wet ingredients to a large mixing bowl, blend until combined, using a hand or stand mixer.
Add in the dry ingredients and combine using your mixer on low. Blend until smooth, but to not overbeat, you want the dough to be fluffy and easy to handle.
Roll the dough into small balls, about 1 1/2 Tbsp of dough each. Place on parchment, continue placing until all the dough has been used up.
Bake at 350 for about 15 minutes or until the tops begin to plump up and crack a bit along the sides and middle.
In a small bowl or a sandwich-sized plastic bag, combine the powdered sugar with the sugar spices.
Pull the cookies from the oven and allow them to cool for a few minutes on the sheet. When they are cool enough to handle, dip them into the sugar mixture and coat well. Place the cookies on a cooling rack – tip: place a baking sheet under the cooling rack to catch the sugar that falls. Repeat until all the cookies are coated. then repeat the coating to get a double dipped effect. Allow the cookies to fully cool, then dip them again for an extra white coating. I let my cookies chill in the fridge overnight, then dipped them a second time and that worked perfectly for a bright white color.
These cookies are delicious served warm or cool. They also make perfect gifting cookies because they do well in the fridge and/or wrapped in a plastic gifting bag – and can be made a few days ahead of time.