Preheat the oven to 350° F. Prepare two cookie sheets by lining them with unbleached parchment paper.
In a large mixing bowl, combine the softened butter, applesauce, maple syrup, and molasses. Stir until combined.
Add the cinnamon, ginger, clove, salt, baking soda, and cream of tartar. Stir well. Add the cassava flour, coconut flour, and 1 cup of tapioca flour. Stir until combined.
Sprinkle the remaining 1/4 of tapioca flour over the dough. Stir in well. Let the dough set for 5 minutes.
While the dough is setting, clear your workspace and prepare two rectangles of waxed parchment paper. On one waxed parchment paper sheet, sprinkle about 1 tsp. of tapioca flour on it.
Once the dough has set, divide it into two halves. Pick up one half and form it into a ball. Place the dough ball on the floured waxed parchment paper.
Flatten the ball slightly with your hand. Sprinkle a little bit of tapioca flour over the dough. Place the other sheet of waxed parchment paper over the dough. Using a rolling pin, begin to roll out the dough to an 1/8 of an inch thickness.
After the dough is rolled out, peel back the top layer of waxed parchment paper. Press your cookie cutters into the dough to make your cookies. Use a spatula to transfer the cookies to a baking sheet. Place the cookies 1” apart on the baking sheets.
Bake for 10-12 minutes. Let the cookies cool for 1 minute before moving them to a cooling rack. Continue the process of rolling and cutting with the remaining dough and the other half of dough.
Let the cookies cool before frosting them.
To make the frosting, place all of the ingredients in a medium mixing bowl. Beat on medium speed until the frosting is smooth.
Frost your cookies and enjoy!