The Dessert Nerd's Gluten-Free Gingerdoodles

I had a terrible time naming these cookies.  Crinkledoodles? Cracklespicers? Spice-o-ramas? Hmm. Gingerdoodles has already been used, but it’s still accurate for this version, considering they are full of warm gingersnappy spices and rolled in cinnamon and sugar like a snickerdoodle, and even though they are gluten-free, they bake up soft and delicious. You can use any gluten-free flour blend you like, but my favorite is Cup4Cup.½ tsp cinnamon, plus more for coating¼ tsp cloves¼ tsp nutmeg¾ tsp ground ginger½ tsp kosher salt or sea salt2 ¼ cups gluten free flour blend1 tsp baking soda½ cup butter, softened½ brown sugar, packed½ cup granulated white sugar, plus more for coating1 large egg2 teaspoons vanilla extract¼ cup molassesWhisk together the first 7 ingredients in a bowl, set aside.Cream the butter and both sugars together 3-5 minutes, until thoroughly combined and lighter in color.  Add the egg, vanilla, and molasses and mix to combine.  Add in the dry ingredients.Cover and refrigerate for 1 hour.When it’s time to bake, preheat the oven to 350 degrees.Mix ¾ cup granulated white sugar with 1 Tablespoon cinnamon in a bowl.Roll the dough into balls and coat with the sugar/cinnamon mixture, place on baking sheet.Bake for 8-10 minutes depending on the size of the cookies, and your oven temperature.  It’s crucial not to overbake these, so remove them when they are puffed up and just starting to crack.  Cool for 5 minutes on the baking sheet and then move them to a cooling rack.  Package the cookies in an airtight container as soon as they are completely cooled.