Ingredients

2 1/4 c. all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/2 tsp. kosher salt
1 Tbsp. ground ginger
3/4 c. (1 1/2 sticks) salted butter, at room temperature
1 c. granulated sugar
1/3 c. unsulphured molasses
1 large egg
1/2 c. sanding sugar, for rolling

Directions

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, cinnamon, cardamom, salt, and 2 teaspoons of the ginger until well combined; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, then add the molasses and beat until well incorporated, about 1 minute more. Scrape down the sides and bottom of the bowl and add the egg. Mix until just combined. Reduce the speed to low and slowly add the flour mixture. Beat until just combined.

Stir together the sanding sugar and remaining 1 teaspoon ginger in a shallow bowl. Using a 1½-tablespoon scoop, form balls of dough. Gently roll the balls in the sanding sugar mixture, making sure to coat them completely. Transfer to the prepared baking sheets, spacing the balls about 3 inches apart.

Bake the cookies in batches, rotating once halfway through, until the edges are set and they are fragrant, about 10 minutes. Let the cookies cool completely on the baking sheets.