Grease an 9 x 13 spring form cake pan and set aside. (Pan can be slightly larger, but not smaller)
Sift the flour and set aside.
In a stand mixer, beat the butter, adding the Sucanat and vanilla extract. until the mixture is well combined and the butter is very soft.
On slow speed, a little at a time, add the flour until it's completely mixed into the butter.
Add all the spices and mix until well combined.
If you have a dough hook attachment, switch to that at this point.
The dough will be very crumbly at this point. Like a big bowl of bread crumbs. Add 1 tbsp. of water at a time until it holds together. Just keep in mind this is supposed to be a dry dough. So don't overdo it. (I added 3 or 4 tbsp. - the need for water will vary and some folks may not need it at all.)
Press the dough into the cake pan and press until it evenly covers the entire cake pan. This can take a few minutes with a dry dough, but be patient. It will work.
Next, prick the dough with a fork at even intervals to allow for proper baking.
Bake for about 40 minutes or until the dough is golden brown around the edges.
Remove the pan from the oven, immediately release the sides of the pan and cut the cookies while everything is still warm. (If your cake pan scratches easily, you may want to carefully transfer this to a cutting board first.)
Cut into 28 squares and allow to cool completely.
Store in the fridge or freezer until ready to serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.