Beat together softened butter and sweetener with an electric mixer for 2 minutes. Add the egg, vanilla (optional) and blackstrap molasses. Beat to combine.
In a bowl combine the flours, cinnamon, ginger, Xantan gum, baking powder and salt.
Add the dry ingredients to the wet ones. Beat until incorporated.
Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
Roll out the dough 1/4 inch thick. Using 3-4 -inch cookie cutters, but out cookies with different shapes. My favorite are gingerbread men.
Bake on trays lined with parchment paper, for 15 minutes, at 350 F.
Store cookies in air-tight container at room temperature for 5 days.