Prep your tools. Preheat your oven to 350F. Line a baking sheet with parchment paper or a silpat. Set aside.

Combine dry ingredients. In a large bowl, combine the flour, baking soda, ginger, cinnamon, cloves, cardamom, and kosher salt. Set aside.

Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, beat the room temp butter with the sugar on medium-high speed until light and fluffy, about 2 minutes.

Add remaining wet ingredients. Add the egg, molasses and vanilla extract. Mix until combined.

Add dry ingredients. Carefully pour the dry ingredients into the stand mixer bowl and mix on low-speed until well combined. Pause to scrape down the bottom and sides of the bowl with a spatula to ensure there are no dry bits of batter left.

Shape the cookies. Pour the cinnamon sugar onto a small plate. Scoop 1 1/2 tablespoons of dough per cookie. Roll into a ball, then roll the cookie dough ball in the cinnamon sugar. Place each ball on your prepared cookie sheet, leaving 2 inches of space between each ball of dough. Note that you will need to bake these cookies in batches.

Bake. Place your baking sheet in the preheated oven and bake for 11-12 minutes, until the tops are slightly cracked. The cookies will still be soft when they are done.

Cool. Let the cookies cool for 10 minutes, then remove them to a wire rack to finish cooling.