In a medium bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

In a large bowl or stand mixer, cream the vegan butter and sugar until light and fluffy.

Incorporate the molasses and the prepared flax egg into the butter mixture, beating until well combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick, uniform dough forms.

Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to stabilize the fats and hydrate the gluten-free flours.

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Roll the chilled dough between two sheets of parchment paper to a 1/4-inch thickness.

Use cookie cutters to create shapes and transfer them to the prepared baking sheets, spaced 1 inch apart.

Bake for 10 to 12 minutes until the edges are firm to the touch.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prepare the icing by whisking the powdered sugar, almond milk, and vanilla extract until smooth; adjust consistency with additional sugar or milk as needed.

Decorate the fully cooled cookies with the icing using a piping bag or fine-tip nozzle.