Preheat oven to 375 degrees.
Into a bowl add gluten free flour, nutmeg, cinnamon, salt, all spice and ginger. Whisk all ingredients together. Set aside.
Into your stand mixer add butter and brown sugar. Using the paddle attachment, begin to mix together on low. After 2-3 minutes add in your egg.
Continue to whisk until wet batter forms. Next add in vanilla & molasses. Set the paddle to the lowest speed and let all ingredients incorporate.
Slowly add in your flour mixture until a cookie dough is formed. (This dough will be relatively sticky, that is okay!)
Remove dough from mixer bowl and form into 2-3 balls. Wrap dough up in cellophane and place in refrigerator for 15 minutes to chill.
When you are ready, roll dough out on a floured surface. Cut out your gingerbread shapes and place on a baking sheet.
Bake cookies in oven for 8-10 minutes.
Remove from oven and allow to cool for 3-5 minutes. Serve & enjoy!