2 cups better batter gluten free flour
1 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon allspice
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup packed brown sugar
1/2 cup plus 1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup unsulphured molasses
2 teaspoons grated orange zest
Preheat oven to 375°F. In medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves and allspice; set aside.
In a large bowl, cream together butter, brown sugar and 1/2 cup of the granulated sugar with an electric mixer on medium speed until light and fluffy, scraping down sides of bowl with a rubber spatula. Add egg, vanilla and molasses and beat until combined. While continuing to beat on low speed, add flour mixture and beat just until combined.
Combine remaining 1/3 cup granulated sugar and orange zest in a shallow bowl. To form each cookie, roll about 2 tablespoons of the dough into a 1 1/2-inch ball, then roll in sugar mixture and transfer to ungreased baking sheets, spacing cookies about 2 inches apart. Bake until outer edges begin to set and centers are soft and puffy, 10 to 12 minutes. Cool for 2 to 3 minutes, then transfer to cooling racks and set aside to let cool completely.