• In a medium bowl, whisk together the gluten-free flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In a large bowl, beat the butter and brown sugar together until fluffy. Add the egg and molasses, mixing until fully combined.
• Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight. Preheat your oven to 350°F and line two baking sheets with parchment paper.
• On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness. Using cookie cutters, cut into desired shapes and place on the prepared baking sheets.
• Bake for 8-10 minutes or until the edges start to brown. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Once cooled, decorate with icing, sprinkles, and candy as desired.

Tip:

• For a softer cookie, roll the dough out slightly thicker and bake for the shorter recommended time. Decorating these cookies can be a delightful holiday activity for the whole family. Feel free to get creative with gluten-free icing and decorations!