Whisk the flour, almond flour (I use Bob’s Red Mill), baking soda, and spices together and set aside for now.

Add the sugars, vegan butter (I use Earth Balance), salt, and vanilla to a mixing bowl. Mix on low speed for two minutes.

Add one tablespoon of the milk at a time, mixing well between additions. The batter should be light and fluffy.

Add one third of the flour mixture, then mix it in on low speed.

Scrape down the beaters and the bowl. Add half of the remaining flour mixture and stir it in with the spatula. Add the rest of the flour mixture and stir again. Your dough should be fairy stiff, but not at all dry. You should be able to shape it easily without it cracking, but it should be stiff enough to not stick to the bowl or your hands.

Divide the dough into four pieces and shape each one into a disk. Wrap the disks tightly in plastic wrap and chill the dough for at least an hour and up to several days.

Preheat your oven to 325 degrees Fahrenheit. Roll out one disk of chilled dough out between two pieces of waxed paper. You want it to be a little more than 1/8″ thick. Remove the scraps from between the cut shapes. Using a toothpick makes this a lot easier! Transfer the cut shapes still on the waxed paper to a cookie sheet, and pop them in the freezer for five minutes.

Transfer the chilled shapes to a parchment-lined baking sheet. Bake for 15 to 17 minutes at 325 degrees Fahrenheit, until the edges are turning golden brown. Let the cookies cool on the pan for five minutes, then transfer them to a rack. Allow them to cool completely before adding the icing.

Add your icing to a sandwich baggie, squeeze out the air, and zip the top closed. Cut a bit off one corner of the bag, and pipe as desired. Let the icing set for at least a few hours before packaging the cookies. (I let my cookies dry overnight before stacking them.) Store your cookies in an airtight container. Happy Baking!