In a stand mixer beat the vegan “butter” with the brown sugar.
Scrap the sides of the bowl to incorporate all.
Add the baking powder, baking soda, spices and salt and mix in.
Add the egg, molasses and apple cider vinegar and mix on low speed.
Scrape sides of bowl and beat mixture well.
Add the gluten free flour and mix on low speed.
Increase speed to medium and beat dough really well.
Place dough in refrigerator for 3 hours or overnight to chill.
Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper.
Lightly flour the countertop with gluten free flour.
Divide dough in half and roll out with a rolling pin.
Dust dough lightly with gluten free flour before rolling to prevent sticking.
Cut out dough with various cookie cutters.
Place on cookie sheet and bake for 9-10 minutes.
Remove and cool.