Place brown rice flour in a medium-size bowl and add cinnamon, cloves, ginger, baking soda and salt. Whisk to combine.

In a large bowl, cream the butter and sugar in a separate bowl until fluffy, then beat in egg and molasses. Fold in rice mixture and combine well. Refrigerate dough about 2 hours.

Heat oven to 375 degrees. Remove dough from refrigerator and scoop out teaspoons of dough. Form teaspoon-size balls and roll in raw sugar, if using.

Place on parchment-lined cookie sheets and flatten with a fork. Bake 8 to 10 minutes, until lightly browned. Remove from oven and cool on a rack.