Clove & Ginger Snickerdoodles

Directions

1. Heat the oven to 355ºF/180ºC with racks positioned in the upper and lower third. Line two sheet pans with parchment paper.
2. In a small bowl, mix together 70 grams (1/3 cup) of the sugar and the cardamom.
3. In a large bowl use a whisk or an electric hand mixer on low to beat the remaining 130 grams (scant 2/3 cup) of sugar and the butter until light and creamy, about 2 minutes. Scrape down the bowl with a rubber spatula, then beat in the egg until combined.
4. In a medium bowl, whisk together the flour, cream of tartar, salt, cloves, ginger, and baking soda. Add the flour mixture to the egg mixture and mix until the dough comes together and no dry spots of flour are visible.
5. Roll the cookie dough into 12 balls (about 2 tablespoons/40 grams each). Toss the cookie balls in the cardamom sugar and place 6 balls on each prepared sheet pan, making sure to space them out evenly so the cookies have room to spread.
6. Bake both pans of the cookies at once, rotating the pans halfway through baking, for 10 to 15 minutes, until the cookies have spread and start to turn golden at the edges. Let the cookies cool on the sheet pans for 10 minutes to set further, then transfer to a wire rack to cool completely.
7. Bake both pans of the cookies at once, rotating the pans halfway through baking, for 10 to 15 minutes, until the cookies have spread and start to turn golden at the edges. Let the cookies cool on the sheet pans for 10 minutes to set further, then transfer to a wire rack to cool completely.