Whisk together the gluten-free all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt in a medium bowl.

In a large mixing bowl, cream the softened unsalted butter and packed brown sugar together until light and fluffy, about 2-3 minutes. Then, beat in the large egg, molasses, and vanilla extract until well combined.

Gradually add the dry mixture to the wet mixture and stir gently until a dough forms.

Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 120 minutes.

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Roll out one disc of dough to about 0.25 inches thick and cut out desired shapes with cookie cutters.

Bake the cookies in the preheated oven for 8-10 minutes, until the edges are firm but the centers remain soft. Let cool on the sheets for a few minutes before transferring to wire racks.

Once cooled, decorate the cookies with royal icing or a simple glaze made from powdered sugar and milk.