In a large bowl cream together butter, granulated sugar, and brown sugar until fluffy.
Add egg, molasses, and pure vanilla extract. Mix until fully blended.
In a medium-sized mixing bowl, whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.
Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.
Scrape the sides of the bowl and form the dough into a ball. Place the dough ball onto a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with the plastic wrap. Chill the dough for 1 hour.
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
Remove the chilled dough from the refrigerator. Sprinkle the gluten-free flour on a piece of parchment paper and the rolling pin. Roll out the dough until ¼ to ½-inch thick (¼-inch will give you thinner and crispier cookies). Cut into shapes. Place the shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is cut into shapes.
Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different.
Allow the cookies to cool on the cookie sheet for 5-10 minutes before carefully transferring to a wire rack to finish cooling.
Make sure the cookies are completely cool before decorating. Enjoy!
