Preheat oven to 350 F. In a medium bowl, cream the butter, maple syrup and brown sugar together until smooth. Then add in the almond flour, vanilla, almond extract, egg, cinnamon and salt. Roll the batter into a ball and chill for 30 minutes.

Flour your surface and rolling pin and roll out small balls (about 2 – 3 tablespoons each). Roll the batter out to ¼” thick and cut into shapes with a cookie cutter. Place the cookies on a silpat on a baking sheet 1/2 inch apart and bake for about 10 minutes until golden brown. Allow to fully cool.

Meanwhile, sugar, almond milk and almond extract. Mix until combined then divide between a few bowls and colour, as desired. Transfer to piping bags (or plastic baggies).

When ready to ice the cookies, start by making a “border” with the icing with one colour. Then either using the same colour or a different one, “fill” in the rest of the cookie. Finish with whatever sprinkles or sugars you would like and allow them to fully set.