chewy gingerbread

i dont usually do this but this recipe is 100% stolen from Food.com and its SO GOOD i didn't even make any alterations (actually i did but not much) sorry for the shameless copy paste *just a note my oven is wonky so i usually have to bake it for longer but just check ur own ovens idk

Ingredients:
3 cups flour
1 1/2 tsp baking powder
3/4 tsp baking sode
1/4 tsp salt
2 tbsp ground ginger
2 tsp cinnamon
1/4 tsp ground cloves
6 tbsp butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses

Method:

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
7. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
8. Grease or line cookie sheets with parchment paper.
9. Place 1 portion of the dough on a lightly floured surface.
10. Sprinkle flour over dough and rolling pin.
11. Roll dough to a scant 1/4-inch thick.
12. Use additional flour to avoid sticking.
13. Cut out cookies with desired cutter
14. Space cookies 1 1/2-inches apart.
15. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
16. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

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