Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, salt, ginger, cloves, pepper, baking soda, baking powder, and sugar, and whisk to combine well.

Create a well in the center of the dry ingredients and add the butter, molasses, egg, and vanilla, and mix to combine. It can be helpful to press the wet ingredients into the dry using the back of the mixing spoon.

The dough will be very soft but should hold together well and be smooth. Transfer the dough to a large piece of parchment paper and shape into a cylinder about 1 1/2-inches in diameter. Roll the cylinder tightly in the parchment, rocking it back and forth to create a proper cylinder shape, then twist the ends to seal.

Place the shaped dough on a flat surface and place in the refrigerator to chill for about 45 minutes or until firm enough to slice.

Once the dough is chilled, place it on a cutting surface, rock it back and forth to round the bottom edge again, and unwrap the dough.

Using a sharp knife and a smooth motion, slice the dough by cross-section into 24 equal pieces, each about 1 cm wide.

Place the coarse sugar in a small bowl, and, working with each slice of cookie dough at a time, press each into the coarse sugar firmly enough for the sugar to adhere to the cookie dough on all sides.

Place about 2 1/2-inches apart from one another on the prepared baking sheets.

Place the baking sheets, one at a time, in the center of the preheated oven. Bake until lightly golden brown all over and set in the center, about 10 minutes.

Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until firm.