Vegan Lebkuchen (Dairy-Free German Christmas Cookies)

• 150 g soft brown sugar (¾ cup)
• 50 g Vegan block butter (3 tablespoons + 1 teaspoon)
• 150 g agave nectar (~7+½ Tablespoons)
• 60 ml soy milk (4 tablespoons)
• 1 Teaspoon vanilla extract
• 220 g plain flour (1+¾ cup)
• 130 g ground almonds (1+⅓ cup)
• ½ Teaspoon baking powder
• 2 Tablespoons cocoa powder
• 2 Teaspoons ground ginger
• ½ Teaspoon ground cinnamon
• ¼ Teaspoon all spice (can be subbed for mixed spice)
• ¼ Teaspoon ground nutmeg
• 2 Tablespoons candied mixed peel (sub for lemon and/or orange zest)

For the lemon glaze:

• 180 g icing sugar (1 cup + 3 tablespoons)
• 2 Tablespoons lemon juice
• 1 Tablespoon cold water