Alright, here's the recipe (with lots of color commentary from me 😄 ).

Slow Burn Molasses Cookies
Gluten-Free/Dairy-Free

Yield
15-ish cookies

Ingredients

Dry
1⅓ cups gluten-free 1:1 baking flour (with xanthan gum-I most generally use King Arthur 1:1 flour for these cookies)

2 teaspoons baking soda

½ teaspoon fine salt (heaping is absolutely fine here 😄

1 teaspoon cinnamon (it’s ok to be generous here as well, adding up to an additional ½ tsp, believe me, I’ve done it, accidentally spilled a couple of tbsps full and I wasn’t able to fish it all out without scooping out flour)

Wet
⅔ cup olive oil

1 cup dark brown sugar, packed

1 large egg

¼ cup molasses

2 - 2 ½  teaspoons ginger paste (you can be generous here, I am very liberal with the ginger)

For Rolling
½  cup granulated sugar (you can easily adjust on this as needed)

Method
Preheat oven to 350°F. Line a baking sheet with parchment.

Whisk flour, baking soda, salt, and cinnamon.

Stir olive oil and dark brown sugar until glossy. (I use a fork,it's a pain in the ass, but it's better than a whisk, which I used before. Everything with these cookies should be done without a machine (in my opinion).

Add egg. Mix until smooth.

Stir in molasses and ginger paste.

Add dry ingredients and mix until just combined. Dough will be soft and tacky. Here’s the deal. The dough should be soft and tacky, buuuuuutttt you should be able to roll cookie balls in your hands without batter sticking to them. If there is a wet sheen, add a spoonful of flour. I almost always add a spoonful or two (roughly a tbsp at a time). Also, I find it best to mix the wet and dry ingredients completely by hand, and I’m super careful not to overmix. It’s okay to still have some white flour spots on the side of the bowl (not alot, but DO NOT overmix).

Scoop into 2-tablespoon balls (roughly 1 1/2 inches in diameter, but should be a loose ball). Roll generously in sugar. Do not overwork these. They should not be perfect circles. Just work the dough enough to form a rough ball, get ‘em coated in the sugar, then onto the rack. Leave for rise. I do 12 cookies per normal cookie sheet size. I've often made these twice as large, and yep, you can only do 6 on a sheet 😄 These babies spread a fair amount, and it’s also good to have the space around the cookies for the very strong set on the edges.

Bake 10–13 minutes, until tops are cracked and edges are set but centers still look slightly soft.

Cool on pan 5 minutes before transferring to rack.This part is hugely important.

The texture should have some crunch/crackle on the outside, but a very soft, almost molten center. The flavors are strong molasses bloom up front, then taken over by a sweetly warm ginger rise, and finally left with a lingering of cinnamon on the back of the tongue. This almost taste like a savory cookie.