Yield: 2 1/2 dozen
2 C all-purpose flour
1 stick unsalted butter, room temperature
1/3 C granulated sugar, plus more for rolling
1/3 C light or dark molasses
1/4 C dark brown sugar
1 large egg
2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp cardamom
2 tsp ginger
1/2 tsp cloves
1/4 tsp salt
Preheat oven to 375 F degrees.
In a bowl, sift together flour, baking soda, cinnamon, ginger, cloves, cardamom, and salt.
In a mixer, cream together butter and white sugar for 3-4 minutes. Add molasses, egg, and brown sugar. Scrape the sides of the bowl and beat until just combined.
Add 1/3 C of dry ingredients at a time to the butter/egg/sugar mixture, until completely incorporated.
Place more white sugar in a separate medium bowl and begin forming cookie balls. Roll each ball in sugar, ensuring they are evenly coated. Place on baking tray. Leave 2 inches between cookies.
Bake for 8-10 minutes, rotating halfway through, until cookies look cracked and just set around the edges. Centers should still be semi-soft. Transfer to wire rack to cool.