Preheat oven to 350 degrees. Line baking pans with parchment paper or silicone liners.
In a large mixing bowl, cream the butter and 1 cup sugar together with an electric mixer.
Add the egg and molasses and beat until completely combined. Using a rubber spatula, scrape down the sides of the bowl while mixing.
In a medium mixing bowl, whisk together the gluten free flour blend, salt, baking soda, and spices.
With the electric mixer on low, add ⅓ of the dry ingredients and beat until combined. Continue adding the dry ingredients, in thirds, until all the ingredients are completely combined.
Using a cookie scoop or tablespoon scoop the dough into balls and place on the prepared pans. Roll each dough ball in the remaining ½ cup sugar and return to the baking pan.
Bake for 10-12 minutes at 350 degrees. Allow the cookies to cool on the baking pan for 3-4 minutes before removing to a wire rack to finish cooling.
Notes
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Make sure your butter and egg are at room temperature. It’s easier to mix these ingredients when they’re at room temperature.
If you want the cookies to have some extra bling, add a little sparkling sugar to the granulated sugar prior to rolling the dough balls. I used ¼ cup granulated sugar and ¼ cup white sparkling sugar.