Preheat the oven to 350F (180C). Line a cookie sheet with parchment paper.

In a medium bowl, whisk the cassava flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.

Place the shortening, coconut sugar, maple syrup and vanilla in a large bowl. With an electric mixer, mix on medium speed until fluffy. Add the flour mixture, stir with a wooden spoon until completely blended.

Divide the dough into two portions. Place a piece of wax paper or parchment paper on a flat surface; place half of dough on it and roughly press it out with fingertips. Cover with a second piece or wax/parchment paper. With a rolling pin, roll to 1/8-inch thickness.

Cut out one shape; peel/nudge away dough outside of cutter. Keeping cutter in place, slide a metal spatula under cut-out and cutter (this keeps the dough in shape) and move to prepared cookie sheet. Remove cutter.

Repeat with remaining dough. The dough can be re-rolled many times (it will not compromise the dough, at all). Space the cookies about 1 -inch (2.5 cm) apart on sheet.

Bake one sheet at a time in the preheated oven for 9 to 10 minutes until set and golden brown. Cool on cookie sheet for 3 minutes before (carefully) transferring to a wire rack to cool completely.

The cookies are somewhat delicate while warm. They will be perfectly firm once completley cooled! They are crisp-tender and about as close to perfect as a gingerbread cookie cut-out can be!