chefsarah.ca

Ingredients:

• 2 and 1/4 cups (281g) all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 and 1/2 teaspoons ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground nutmeg, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Ensure that all the ingredients are fully incorporated.
6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each for spreading.
7. Flatten each cookie slightly with the palm of your hand or the bottom of a glass.
8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
9. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.