Whisk the gluten free flour, baking soda, salt, nutmeg, ginger, and cinnamon together in a medium bowl.

In a separate large bowl, beat the softened butter and brown sugar with a stand or hand mixer until light and fluffy.

Beat in the egg, vanilla, and molasses until smooth.

Mix in the dry ingredients in two additions, stopping as soon as each one disappears into the dough.

Chill the dough for at least 1 hour, or overnight, until it's firm enough to roll without sticking to your hands.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Scoop the dough into 1½-tablespoon balls, roll each one in granulated sugar, and space them 2 inches apart.

Bake for 9 to 11 minutes, until the edges turn light golden and the tops crackle.

Give the pan one firm drop onto the counter as soon as it comes out of the oven. It knocks the air out of the puffed centers so you get those crinkly tops. Let the cookies sit for 2 minutes, then move them to a wire rack to cool completely.