Place the butter, granulated sugar and molasses in the bowl of a stand mixer fitted with a paddle attachment. Turn the mixer on medium speed and cream together until lightly fluffy. Turn off the mixer and scrape down the sides of the bowl.

Add the egg and vanilla extract, and turn the mixer on medium speed, mixing until combined. Turn off the mixer and scrape down the sides of the bowl.

Add the gluten free all purpose flour, baking soda, ginger, cinnamon, cloves, and salt. Turn the mixer on low, and mix just until combined. Turn the mixer off, and remove from the stand. Scrape down the bowl, and fold together the cookie dough until well combined.

Line a baking sheet with parchment paper, and scoop the dough, using a 1 tablespoon sized ice cream scoop. Place the dough balls so they are touching on the baking sheet. Once all the dough is scooped, place in the freezer, and allow to freeze for at least 1 hour. Once the dough balls are frozen you may move them to a freezer safe zip-top bag to store for later use or bake them right away.

To Bake: Preheat the oven to 375°F. Place the dough balls 2 inches apart on a parchment lined baking sheet. Bake for 10 minutes, turning halfway through baking. Remove from the oven, and place the baking sheet on a cooling rack. Allow the cookies to cool for 5 minutes before removing from the baking sheet and placing onto the cooling rack to cool completely.