Gather all your ingredients to ensure a smooth baking process.

Preheat your oven to 350°F. In a medium bowl, whisk together the gluten-free flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Chill the dough in the refrigerator for 30 minutes. Scoop out tablespoon-sized portions of dough, roll into balls, and coat in granulated sugar.

Place the sugar-coated balls on a baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set and the tops are slightly cracked.

Let the gingersnaps cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.