1. Preheat the oven to 375F (191C) and grease two baking sheets
2. In a medium bowl, whisk together the flour, baking soda, xanthan gum, sinnamon, ginger, cloves, and salt.
3. With an electric mixer cream together the buter shortening, brown sugar and 1/4 cup of the granulated sugar.
4. Add the molasses and egg and then slowly beat in the flour mixture until blended.
5. Using a teaspoon, scoop the batter and roll a 1 inch ball with your palms.
6. Flatten each ball, dip in sugar, and place on the baking sheets 2 inches apart.
7. Bake for 8 to 10 minutes, until golden brown, and then, allow the cookies to cool on the baking sheets before removing.
8. Store in an airtight container for up to 1 week.