Gluten-free soft spicy ginger cookies

In a medium bowl, whisk together the dry ingredients and set aside. Cream the butter and sugar until smooth. Add the eggs and blend well. Add the ginger and molasses and mix until creamy. Gradually blend in the flour mixture until a fairly stiff dough forms. Chill the dough in the fridge for at least an hour to make it easier to work with. Preheat the oven to 350 degrees. Roll the dough into walnut-sized balls and then roll in the turbinado sugar before placing on the baking sheet. Bake at 350 degrees for 11 minutes, or until cracked and slightly browned at the base. Let cool on the pan for 10 minutes before transferring to a wire rack. Let cool completely.