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1
Preheat the oven to 350 degrees F.
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2
In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
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3
Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes.
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4
Add the molasses, egg and fresh ginger and beat on medium for 1 minute.
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5
Add the crystallized ginger and using a rubber spatula, stir to combine.
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6
Add the dry ingredients to the wet and stir until well combined.
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7
With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart.
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8
Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies.
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9
Rotate the pan halfway through cooking.
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10
Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely.
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11
Repeat with all of the dough.
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12
Store in an airtight container for up to 10 days.
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13
If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store.
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14
Bake directly from the freezer as above.
