In a stand mixer, cream butter and sugar on medium speed for 3 minutes until light and fluffy. Add egg and vanilla and mix on low speed to combine.
In a separate bowl, combine almond flour, ground pecans, tapioca starch, sorghum flour, salt, baking soda, cinnamon, cloves, and nutmeg.
Add 1/3 of dry ingredients to stand mixer, and mix on low to combine, then add the next 1/3, then the final 1/3. Mix until completely combined and no flour streaks remain.
With your hands, roll dough into 1 1/2 inch balls and place on a parchment lined baking sheet. When finished, put pan in freezer for 20 minutes.
While pan is in freezer, preheat oven to 350 degrees F. Bake for 11 minutes and remove from oven, and let cool on pan for 3 minutes.
Place on a cooling rack.
Mix all icing ingredients together, and when cookies are cool, drizzle. If you make ahead of time, store covered in an airtight container, with parchment in between layers so icing doesn't stick.
Adapted from Snixy Kitchen's Gluten-Free Snickerdoodles.