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1
In a medium bowl, whisk together the flour, baking soda, salt and spices and set aside.
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2
In a mixer fitted with a paddle attachment, beat the butter till it is smooth and creamy, occasionally scraping chunks off the beater to fully incorporate. Add sugars and beat until smooth and creamy, about 1 minute. Reduce speed to low, and beat in egg yolk till well blended.
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3
Add the flour mixture and mix on the lowest speed until the flour is just incorporated, mixing as little as possible. The dough will be crumbly. It's OK.
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4
Lay a sheet of plastic wrap onto your work surface, and scrape the dough onto it, using the plastic wrap to help you form a log that is about 1.5 inches in diameter and about 7 inches long. Wrap well and chill for at least 2 hours and up to 3 days.
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5
Center a rack in the oven and heat it to 350 degrees. Line a baking sheet with parchment paper. Using a sharp, thin-bladed knife, slice the log into 1/2 inch thick rounds. Place on the cookie sheet about 1.5 inches apart, and sprinkle lightly with turbinado sugar, pressing it gently into the top of the cookies. Bake for 12-15 minutes, rotating the pan halfway through, till lightly golden around the edges and on the bottom, but still pale on top. Let the cookies rest for a couple of minutes, then transfer to a wire rack to cool. You may need to make these in 2 batches because they do spread a bit; if so, wait till the cookie sheet cools completely before starting the second batch.
