Combine dry ingredients: gluten free flour, baking soda, cinnamon, ginger, salt in a large mixing bowl. Set aside.

Cream together wet ingredients: butter, molasses, honey, egg, vanilla.

Slowly add dry ingredients to wet ingredients, combining as you go. I recommend using either a kitchen mixer or handheld mixer for best results

Using hands, press into a flat disc and wrap in parchment paper. Refrigerate 30 minutes or freeze 10 minutes, until firm.

Roll out onto lightly using a rolling pin on floured parchment paper (to prevent sticking) to desired thickness. I recommend somewhere between ¼ to ½ inch thickness. Use cookie cutters and press desired shapes out and transfer to a parchment lined cookie sheet or baking stone.

Bake at 350 degrees for 8 minutes, or until just set.

If icing, wait until cookies have completely cooled on a cooling rack