Mix dry ingredients: In a bowl, whisk 2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and a pinch of nutmeg and black pepper if using. If your blend lacks xanthan gum, whisk in 1/2 teaspoon.

Cream butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup dark brown sugar until fluffy, about 2 minutes.

Add wet ingredients: Beat in 1/2 cup molasses, 1 large egg, and 1 teaspoon vanilla until smooth. The mixture may look slightly separated; that’s fine.

Combine: Add the dry ingredients to the wet and mix on low until a soft dough forms. It should be slightly tacky but not sticky.

Chill: Divide dough in half, flatten into discs, wrap, and chill for at least 1 hour (up to 48 hours). This step is crucial for clean cut-outs and better texture.

Prep to roll: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Lightly flour your surface and rolling pin with gluten-free flour.

Roll and cut: Roll one disc to 1/4 inch thick. Cut shapes with cookie cutters, dusting cutters in flour as needed. Transfer to sheets, spacing 1 inch apart.

Bake: Bake 8–10 minutes, depending on size. For softer centers, pull at 8 minutes; for snappier cookies, bake closer to 10. Edges should look set and slightly darker.

Cool: Let cookies rest on the sheet 5 minutes, then move to a rack to cool completely.

Optional icing: Stir 1 cup powdered sugar with 1–2 tablespoons milk or lemon juice until thick but pipeable. Pipe details once cookies are fully cool.