Preheat oven to 350-degrees
In an electric mixer, add room temperature butter, sugar, brown sugar, vanilla, and almond extract and mix on high.
Sift in the flour, tapioca flour, baking soda, and sea salt.
The dough will be super dry, add in the cashew milk one tablespoon at a time until you get the perfect cookie dough consistency. If you accidentally add too much milk, add a tablespoon of gluten-free flour.
Flour your linen for the workspace, and roll the dough out 1/4 inch thick. Cut out your desired shapes, and add them to a non-stick baking sheet. Make sure the cookies are all the same size to keep them evenly cooked.
Bake about 5-7 minutes.
They'll be slightly golden, but make sure you do not overbake!
In an electric mixer, whisk the aquafaba and the cream of tartar on high for about three minutes, or until the mixture is foamy.
Stir in the powdered sugar, vanilla, and almond extract.
If it's too dry, add a teaspoon of milk, and if it's too runny add in more powdered sugar.
Add the frosting to a squeeze bottle.
Make sure the cookies are completely cool before frosting!
They take about ten minutes for the icing to harden