iced gingerbread llamas

Who says gingerbread has to be reserved for December? These llama cookies are a great for any occasion. They can be made festive for any holiday depending on your icing design and llamas are ALWAYS fun. Plus, icing the cookies is a great activity; perfect for kids, friends, or couples. I thought these were such a fun twist on the classic gingerbread men, and very fitting for my family (the Lammas). They are not too hard and bland like most gingerbread, but still sturdy enough to hold icing and sprinkles. While I would not recommend trying to make a house with this recipe, you can opt for a different shape if you don’t have a llama cutout (though you can get one super cheap on Amazon or Target).


  • 3 c flour
  • 3/4 c dark brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp ground ginger
  • 1/2 tsp ground cloves
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp melted vegan butter/ coconut oil
  • 3/4 c molasses
  • 2 tbsp almond milk
  • llama cookie cutter (or cutter of choice)

Pulse dry ingredients in a food processor/ blender until fine and well combined. Add melted butter/oil, molasses, and milk and pulse until dough starts to form. Spray counter with baking spray and roll dough a few times until smooth and even. Divide in half, form 2 disks, wrap each in plastic, and place in the fridge for at least an hour. Line 2 baking sheets and preheat the oven to 350. Roll one of the disks out until 1/4 in thin. Use your cookie cutter to make as many cutouts as possible. You can combine scraps and roll out again to make more. Repeat with second disk. Bake for 9 mins until edges are puffed. Alternate which racks the baking trays are on in the oven halfway through. Let cool for 10 mins on pan, then transfer to wire rack to cool completely before icing.

royal icing:

  • 1/4 c aquafaba*
  • 1 tsp cream of tartar
  • 1 lb of powdered sugar
  • 1 tsp vanilla
  • 1 1/2 tsp food coloring (optional)
  • almond milk

Whisk aquafaba and cream of tartar in a stand mixer fitted with a whisk until foamy. Add half of the powdered sugar and whisk on low until mostly incorporated. Add the rest of the sugar and mix until you reach a glue-like texture. Add vanilla and food coloring and enough almond milk to reach your desired consistency.

Tips/Things I Would Change:

  • Roll your dough in-between 2 pieces of parchment or plastic wrap sheets to make it easier and less messy
  • Gingerbread burns really easily, so make sure you have a timer set and are checking up on the llamas
  • You can add water or lemon juice to thin the icing as necessary for different designs
  • Icing dries out very quickly, so if you need to store it make sure you get it to an airtight container ASAP

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