Dry ingredients

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2½ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

¾ teaspoon fine sea salt

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cardamom (optional)

½ teaspoon ginger (optional)

¼ teaspoon ground cloves (optional)

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Wet ingredients

2 sticks (226 grams) unsalted butter, (at cool room temperature)

½ cup brown sugar

¾ cups granulated sugar, ( ¼ cup for rolling)

1 large egg plus 1 egg yolk

1 ½ teaspoon vanilla extract

2 tablespoons half and half

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Coating

¼ cup sugar

½ teaspoon cinnamon

½ teaspoon nutmeg

Pinch of cardamom

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

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt to combine.

3. Add in the cinnamon, nutmeg, and cardamom.

4. In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1¼ cups sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the mixing bowl. Add the egg, egg yolk, half and half, and vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.

5. Place the remaining ¼ cup sugar in a shallow dish. Add in the cinnamon, nutmeg, and cardamom. Stir to combine.

6. Using a large (3-tablespoon) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.

7. Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.