Add the gluten free flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and fine sea salt to a medium bowl. Whisk to combine, then set aside.

Add the melted butter, brown sugar, and molasses to the bowl of a stand mixer fitted with a paddle attachment. Beat together until well combined. Then, scrape down the bowl and add the egg. Beat until fully incorporated.

Add half of the dry ingredients and mix until mostly combined. Then add the remaining dry ingredients and mix until completely incorporated, scraping down the bowl as needed.

Divide the dough in half and transfer each piece of dough to a large piece of plastic wrap. Form each section of dough into a rectangle and wrap well. Refrigerate the dough overnight, at least 8 hours.

Once the dough has chilled, roll the dough out between sheets of plastic wrap that has been dusted with gluten free flour. Dust the top of the dough with gluten free flour as necessary.

Roll the dough to about 1/4 inch thick (1/8 inch if you want crispy cookies). Use cookie cutters to cut the dough into desired shapes. Place the cut out cookies on a parchment lined baking tray and refrigerate or freeze until solid.

Re-roll the dough scraps, dusting with additional flour only as needed. Repeat until all the cookie dough is used.

When the cookie dough is chilling, preheat the oven to 350 degrees F. Line half sheet pans with parchment paper or silicone baking mats.

Bake the chilled cookies for 10-12 mintues. 10 minutes will yield a cookie with firm edges and a softer center while 12 minutes will yield a cookie with crisp edges and a chewier center.

Bake the cookies in batches as necessary. Cool the baked cookies on the pan for 10 minutes before removing to cool on a wire rack.

Cookies can be stored at room temperature in an air-tight container for up to 1 week and can be frozen for up to 3 months.