In a large bowl, using an electric hand mixer, cream together the butter and coconut sugar until mixed and crumbly. You will have to stop the beaters every so often and kind of press the butter and coconut sugar together with a spoon.
Add in the egg white and molasses and beat until the mixture is fluffy and lightens in color, about 1 minute on high speed.
In a separate, medium bowl, stir together all the remaining ingredients until well mixed. Add into the wet ingredients and stir 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, pre heat your oven to 350 degrees and line two baking sheets with parchment paper or a silpat.
Roll the 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 your cookie cutter to cut out cookies and VERY gently transfer to the prepared cookie sheets. If you have a small offset spatula, this will help A LOT!
Bake until the edges are a deep golden brown and the top appears set, about 17 minutes (they firm up A TON once cooled.) Cool on the pan COMPLETELY.