Preheat the oven to 350 ℉ and prepare two large baking sheet with parchment paper.
In a small bowl, stir together the flax meal and water and then set it aside to gel for about 5 minutes. In a large mixing bowl, beat the butter and sugars together until creamy using a handheld mixer (or stand alone mixer). Add in the molasses and vanilla and continue beating until smooth. Add in the flax+water mix and continue to mix until incorporated and then it set aside.
In another bowl, stir together the flours and spices until combined. Slowly add your dry ingredients to the wet and mix until a dough forms.
Dust a clean surface and a rolling pin with gluten free flour to prevent any sticking. Roll the dough out until it's about 1/4 inch in thickness. Use your favorite cookie cutters to cut out shapes. To transfer the cookie cutouts to the baking sheet, lightly dust an icing spatula with flour and gently slide it underneath the cookie, lift it from the surface and gently tranfer it to the baking sheet. Repeat until you have used all the dough. Bake the cookies for 7-9 minutes. Let them cool completely.
For the icing, beat the butter using a handheld mixer. Add in the powdered sugar and mix until well combined. Add in the vanilla extract and 1 tablespoon of almond milk and continue mixing until smooth. Only add in the second tablespoon of almond milk if your icing is not pliable. Transfer half of the icing to a piping bag or plastic zip bag and cut a small piece of the corner to create a tip. Add 3-4 drops of red food coloring (or whatever color you desire) to the remaining icing and stir until combined. Transfer the red icing to a piping bag or plastic zip bag and decorate cookies.
Notes
These cookies will keep for up to 1 week in an airtight container or freeze for up to 3 months.