Make the cookies. In a medium size bowl, sift together the plain flour and cocoa powder and set aside. Using a handheld or stand mixer with the paddle attachment fitted, beat dairy-free butter and caster sugar in a large bowl. Add vanilla, coconut oil and almond milk and continue mixing on high for 2-3 minutes until fully combined and creamy.

Mix in sifted flour mixture slowly until the mixture just comes together.

Divide dough evenly into 2 parts and roll each out to 5mm thickness. You’ll need to lightly flour the baking paper and rolling pin to prevent sticking as the dough is quite soft. So that you don’t end up with white flour all over the dark cookies, I use a mixture of extra cocoa powder and plain flour mixed together for this step. Cover with another sheet of baking paper and place into the fridge for at least 3 hours or overnight to chill. This step ensures the cookies hold their shape in the oven.

Preheat the oven to 180°C and line 2 baking sheets with baking paper. Remove the dough from the fridge and use a cookie cutter to make shapes, rolling out again until all the dough is used. Anytime you are not actively using the cookie dough, such as while waiting for a batch to cook, cover dough with baking paper and place back in the fridge. You want to always be working with cold dough.

Place cut out shapes onto the baking sheet and bake for 8 minutes or until cookies start to darken around the edges. They will still be soft when you remove them from the oven but will firm up as they cool so leave them for a few minutes on the tray before transferring them to a wire rack to cool completely before icing.

Make the buttercream icing. Using a handheld or stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for a minute or two until creamy. Add in half of the icing sugar and beat until combined. Add in the remaining icing sugar and as the icing comes together add the milk a little at a time until you get a really creamy consistency that is still still enough for spreading. If the icing starts to split, add a little more icing sugar and beat well.

Decorate the cookies. To decorate, add amounts of icing to smaller bowls and tint your desired colours. Use a butter knife to carefully spread the buttercream onto each cookie. Finish with sprinkles if desired. Let the cookies sit at room temperature to allow the buttercream to crust and harden slightly before stacking.