In a large bowl cream together butter, granulated sugar and brown sugar until fluffy.
Add egg, molasses, and pure vanilla extract. Mix until fully blended.
In a medium-sized mixing bowl whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice.
Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.
Chill the cookie dough for 1 hour.
Preheat oven to 350 degrees.
Add 6 tablespoons of sugar into a small bowl.
Using a cookie scoop or a rounded tablespoon scoop out the cookie dough and roll into a round ball.
Roll the cookie ball in the sugar and place on a parchment paper lined cookie sheet.
Dip the bottom of a drinking glass into the sugar and use the bottom of the glass to press the cookie ball flat.
Repeat placing cookies 2 inches apart.
Bake for 8 to 10 minutes. Please watch your cookies because all ovens are different.
Allow the cookies to cool on the cookie sheet for several minutes before carefully transferring to a wire rack to completely cool.
Cool completely before dipping cookies into white chocolate or glaze.
White Chocolate Dip
In a microwave-safe bowl, melt 1 cup white chocolate chips with 1 tablespoon of shortening at a time in the microwave for 30 seconds to 1 minute.
Stir to make sure it is fully melted and smooth. You will need to melt several batches because the chocolate cools quickly.
Using a spoon, pour the melted white chocolate mixture on half of the cookie. Spread the white chocolate with the spoon to smooth out if necessary.
Place on a parchment lined cookie sheet and use gluten-free sprinkles to decorate.
If using the dairy-free glaze, mix all ingredients together until smooth. You can sprinkle the glaze on the cookie with a spoon or spread it on with a spoon and then decorate with sprinkles. Have fun and get creative! The glaze will not be as white or a thick as the white chocolate, but it will be as tasty.
Store in an airtight container.
Store in an air-tight containerMama says, "always check your labels!"