In a medium mixing bowl, combine the softened butter and sugar. Using an electric mixer, beat on medium speed for 2 minutes.
Add molasses, mix until combined.
Add in the egg, mix until combined.
In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger and cloves. Mix together until evenly combined.
Add the flour mixture to the butter mixture. Beat with electric mixture until all ingredients are combined.
Roll the cookie dough into 1 inch balls, then roll in granulated sugar.
Place cookies on an ungreased cookie sheet, leaving 2 inches of space between cookies.
Bake for 8-10 minutes. (Check at 8 minutes; cookies should look slightly doughy. Do not overcook). Remove from oven and let cool on the cookie sheet for 3 minutes. Remove from cookie sheet and finish cooling on wire racks.
Flour Recommendation:Use a gluten free flour that is a 1:1 ratio baking blend. The flour should contain xanthan gum. Recommended brands of flour:
King Arthur's Gluten Free Measure for Measure Flour
Bob's Red Mill Gluten Free 1:1 Baking Flour.
Butter Recommendation: Butter should be softened but not melted.Sticky Dough Recommendations: The dough does not need to be refrigerated before cooking. If you do find that the dough is very sticky and hard to work with when rolling it into balls, you can refrigerate it for about 10-15 minutes prior to rolling it into balls.Gluten Free Cookies: Double check all ingredients to verify they are gluten free.