Gluten Free Gingerbread Cookies

Whisk dry ingredients together, set aside.
In an electric stand mixer cream butter and sugar on high speed until light and fluffy.
Turn down speed and add egg. Beat until mixed.
With machine running pour in molasses and cream, mix to combine.
Reduce speed, slowly add dry ingredients beating until dough is formed.
Divide the dough directly onto 3-6 pieces of wax paper. Flatten into disks, lightly dusting both sides with flour only when needed. Fold paper to cover, refrigerate 2 hours.**
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Working with one piece at a time, lightly dust dough with flour rolling to ¼ or ⅜ inch thickness. Cut into shapes with cookie cutters returning dough to fridge at any point during rolling and cutting if it is too soft. You want cookies that hold their shape when being transferred to baking sheet.
Bake cookies on middle rack of 350°F oven for 8-10 minutes. Thinner cookies will cook more quickly. Thicker cookies are best for ornaments and gingerbread houses.
Set baking sheet on cooling rack for several minutes before transferring cookies or the parchment sheet to cooling racks.
Store cookies in air tight containers. Double wrap for maximum freshness.