In a large bowl, cream together the butter and coconut sugar until thoroughly mixed and crumbly.
Add in the egg white and molasses and beat until the mixture is fluffy and lightens in color for about 1 minute.
In a separate medium-sized bowl, stir together all of the remaining ingredients until well mixed.
Scrape the dough onto a large piece of plastic wrap and form into a disc. Wrap tightly and freeze for 1 hour.
Once chilled, preheat your oven to 350 degrees and line two baking sheets with parchment paper.
Roll the gingerbread dough between two layers of parchment paper (one on the bottom, on top of your counter, and one on top of the dough, under the rolling pin) until it's about 1/4 inch thick.
Use a gingerbread man cookie cutter to cut out cookies and (very) gently transfer to the prepared cookie sheets. If you have a small spatula, this will help a lot!
Bake until the edges are a deep golden brown and the top appears set for about 17-19 minutes. P.S. they firm up a ton once cooled! Let cool on the cooking sheet as well! Enjoy!
