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1
Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment.
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2
Beat on medium speed until light and fluffy, 4 to 5 minutes.
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3
In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, cardamom and salt to combine.
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4
Add the molasses, egg, and vanilla to the creamed butter mixture and beat on low/medium speed until smooth and combined.
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5
On low speed, add the flour mixture in few additions.
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6
The dough will be soft and a bit sticky.
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7
Refrigerate in a covered bowl for a minimum of two hours or overnight.
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8
Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use nonstick baking sheets.
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9
Use an ice-cream scooper or a slightly heaping tablespoon to portion the dough.
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10
Roll each cookie into a 1-inch ball between your hands, then roll lightly in the white granulated sugar and place on the prepared baking sheets.
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11
Make sure to leave enough space between the balls, as they'll flatten out to twice their size.
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12
Bake for 8 to 10 minutes.
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13
The dough balls would flatten and develop a crinkly crust, but will still be flexible.
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14
Gently remove to rack to cool completely.
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15
Store in an airtight container up to 3 days.
