Step 1

In a large bowl, cream the butter and sugar together until light and frothy.

Step 2

Beat in the egg and the blackstrap molasses with the butter-sugar mixture until combined.

Step 3

In another bowl, whisk the gluten-free flour, ground ginger, cinnamon, nutmeg, salt, and baking powder together.

Step 4

Sift the gluten-free flour mixture into the bowl with the wet ingredients, and mix well with a wooden spoon until you get a uniform cookie dough.

Step 5

Place the dough in the refrigerator to chill for 10 minutes.

Step 6

Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 7

Roll or scoop the chilled dough into small balls about 11/2 inches in diameter. Roll the balls in sugar and place them on the prepared baking sheet, leaving at least 2 inches of space between each.

Step 8

Place the baking sheet on the middle rack of the oven, and bake for 10 to 12 minutes until the cookies are lightly browned and puffy.

Step 9

Transfer the cookies from the parchment paper to a cooling rack as soon they come out of the oven, so they don’t stick to the parchment.

Step 10

Cool completely before storing in airtight containers or serving.