Combine the flour, xanthan gum, baking soda, baking powder, ground ginger, ground cinnamon, ground clove, and salt in a bowl. Then set the mixture aside.

In a separate bowl, add the vegetable shortening and dark brown sugar. Using a stand-alone mixer with the paddle attachment or hand-held mixer, beat the shortening and sugar at medium-high speed until light and fluffy (2-3 minutes).

Next, add the golden syrup, egg, and vanilla extract. Then beat until combined (1 minute).

Afterward, add the dry ingredients and fold them into the wet mixer gently. Then using the mixer at low speed, combine the ingredients until the cookie dough is formed (2 minutes).

Meanwhile, freeze the dough in the freezer for 10 minutes. While the dough is in the freezer, preheat the oven to 180°C (375°F).

Afterward, align a baking tray with parchment paper.

Roll 1 ½ tablespoon of cookie dough into a ball, and roll it in a small bowl of white sugar. Cover the entire gluten-free ginger snap cookie with sugar. Set each cookie at least 2.5 cm (1-inch) apart.

Bake the ginger snap cookies for 9-11 minutes, or until the edges are golden. Allow the cookies to cool in the baking tray for 5 minutes before transferring them to a cooling rack.