Preheat your oven to 350°F (175°C) and prepare a cookie pan with parchment paper or a silicone mat.

In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and sea salt. Set aside.

In a stand mixer, combine the granulated sugar, brown sugar, and dairy-free butter. Beat until creamy, then add the egg and molasses, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined without over-mixing.

Scoop the dough into balls, roll in granulated sugar, and place on the prepared cookie pan spaced about 2 inches apart.

Bake for 12-13 minutes until edges are set but centers are slightly soft. Remove from oven.

Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.