Cream together vegan butter, cane sugar, and brown sugar until smooth and creamy using an electric mixer.
Add vanilla extract and almond milk, then mix again.
Gradually add all-purpose flour, baking powder, and sea salt until a cookie dough forms.
Roll the dough into a large ball, then divide it in half. Set one piece aside.
Mix cinnamon into one half of the dough until well combined.
Roll out both dough halves into rectangles, about 1/4″ thick, between parchment paper.
Layer the cinnamon dough on top of the plain dough, then tightly roll them into a log.
Wrap the log in parchment paper and freeze for at least 30 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Slice the dough into 1/2″ cookies and place them on the prepared baking sheet.
Bake for 15-17 minutes until the edges are slightly golden brown.
Allow the cookies to cool slightly before transferring them to a cooling rack. Store in an airtight container and enjoy for up to 5 days.