Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 tsp (10g) ground cinnamon
  • 1/2 tsp (2g) ground cardamom
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (16g) granulated sugar
  • 1 tsp (5g) ground cinnamon

Instructions:

  1. Beat the softened butter and brown sugar together until the mixture is pale and fluffy. Add the egg and vanilla extract, mixing on medium speed until fully incorporated and velvety.
  2. In a separate bowl, whisk the flour, cinnamon, cardamom, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
  3. Scoop the dough into 1-inch balls, place them on a tray, and chill in the refrigerator for 30 minutes.
  4. Preheat oven to 350°F (175°C). Roll each chilled ball in the cinnamon-sugar mixture until evenly coated.
  5. Place cookies on a lined baking sheet, spacing them 2 inches apart. Bake for 8–10 minutes until the edges are mahogany-colored and firm.
  6. Allow cookies to rest on the hot pan for 5 minutes before transferring them to a wire rack to cool completely.