Gingerbread Crinkle Cookies

In a large bowl using an electric mixer, cream together the softened butter and brown sugar for 1 minute. Add the egg and molasses and continue mixing at high speed for 1 minute or until the mixture is fluffy.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and cardamom. Add to the butter mixture and mix at low speed just until no streaks of flour remain. Using a 1-tablespoon cookie dough scoop or an eating teaspoon, scoop all the dough onto a large pan lined with parchment paper. Cover and let the dough chill in the refrigerator for at least 1 hour.

Preheat the oven to 350℉. Line several large baking sheets with parchment paper. Using clean hands, roll each scoop of chilled cookie dough between your palms into a smooth ball. Roll in the granulated white sugar first, then roll in the powdered sugar until all the dough is covered and white with powdered sugar.

Arrange the coated dough balls on the prepared baking sheets, leaving at least 2 inches between each cookie for them to spread. Bake, one pan at a time, in the preheated oven for 10-12 minutes or until the cookies have spread and the tops are cracked and crinkled. Let cool on the baking pan for at least 10 minutes before transferring to a wire rack to finish cooling. Bake the remaining cookies. Enjoy!