Heat oven to 350°F
With a knife, chop candied ginger into small pieces. Set aside.
In a large bowl, cream butter, sugar, molasses and eggs.
In a medium bowl, combine, flour, cornstarch, xanthan gum, baking soda, cinnamon, ginger and cloves.
Pour dry ingredients into wet. Refrigerate for an hour, for easy handling.
Using your hands, roll chilled dough into 1 inch balls, and roll into granulated sugar.
Place about 2 inches apart on a cookie sheet.
Top each cookie with chopped candied ginger.
Bake for 6-8 minutes. (Baking longer makes a crisp cookie, cooking less time makes a chewy cookie).
Cool on wire racks.