1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1.5 cups all-purpose flour
1 tsp cinnamon
3/4 tsp cardamom
1/2 tsp baking soda
1/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp cream of tartar
1/4 tsp salt, optional & to taste
1/4 cup granulated sugar
2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp ginger
Add to the bowl of a stand mixer fitted with the paddle attachment or large mixing bowl & electric mixer, combine the butter & sugars, and beat on medium speed until creamed well & well combined, about 3 minutes.
Scrape bowl and add eggs & vanilla and beat on medium-high speed until well combined-light & fluffy, about 3 minutes
Scape bowl and add flour and all dry ingredients (from dough ingredients) and beat on low speed until just combined, about 1 minute.
Preheat oven to 350*; spray cookie sheets with cooking spray or use a Silpat
For Rolling: In a small bowl, combine ingredients and stir to combine
Dredge each cookie through cinnamon sugar mixture (cookies can be as large as 2 tablespoons of dough that are rolled and then pressed down with a glass jar or smaller and rolled through the sugar mixture
Space cookies about 2 inches apart and bake about 9 minutes or until edges have set and tops are just settle even if slightly undercooked in the center; don't overtake if you want soft, pillowy cookies. For crunchier cookies cook another minute or 2. Cookies do firm up as they cool. Cool on the baking sheet or a rack but cool at least 10 minutes before serving.
Cookies will keep airtight at room temperature for up to a 1 week and in the freezer for up to 6 months. Unbaked cookie dough can be stores in an airtight container for in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
Enjoy! And don't be afraid to add other ingredients to make them your own!