Chewy Gingerbread Cookies (Gluten-Free)

1.) Heat oven to 350 degrees Fahrenheit 2.) Cream the softened butter and sugar together with a mixer. Stir in the molasses and egg yolk. 3.) Combine the flour, salt, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and pudding mix in a separate bowl. Blend this into the molasses mixture until smooth. Roll the dough in between two lightly floured sheets of parchment paper to about 1/4 inch thickness. Refrigerate for about 30-60 min. 4.) Cut into desired shapes & repeat rolling and refrigeration (for 10 min.) until all the dough is used. 5.) Bake for 8-10 min. until the cookies are firm. Be sure not to overcook, so that they are softer and chewier.