Makes 6 dozen 3-inch cookies. Difficulty
4-1/2 cups gf flour 1 Tablespoon plus 2 teaspoons ground ginger 1 Tablespoon unsweetened cocoa powder 2 teaspoons cinnamon 1 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1-1/2 sticks (6 ounces) unsalted butter, softened 3/4 cup firmly packed light gf brown sugar 1 large egg, at room temperature, lightly beaten 1 cup molasses
In a medium bowl, combine the gf flour with the ginger, cocoa, cinnamon, cloves, baking soda, salt and nutmeg. Blend thoroughly.
In a large bowl using a mixer, cream the butter and brown sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula and beat for a few seconds more. Beat in the egg, then gradually add the molasses. Scrape down the bowl again and beat for a few more seconds. Beat in half the dry ingredients on low speed until just incorporated, then beat in the remainder.
Scrape the dough onto a lightly gf floured surface and form it into a log; divide the log into 3 even pieces. Flatten each piece to a 1/2-inch thickeness and wrap well in plastic. Refrigerate until chilled, at least 3 hours.
Preheat the oven to 350 degrees. On a well- (gf) floured surface, working with one piece at a time, roll out the dough 1/8 to 3/16 inch thick. Brush off the excess flour. Cut the dough into shapes and transfer to ungreased cookie sheets. Bake the cookies in the center of the oven for about 10 minutes, or until they just begin to color. Let cool completely on a cooling rack.