These soft molasses cookies are everything Christmas cookies should be: warm spices, soft middles, and a crispy exterior.
Preheat your oven to 375 degrees F. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and cardamom. Set aside.
In a large bowl, beat together egg, melted butter, sugar, brown sugar, and molasses with a hand mixer or stand mixer, on medium to medium-high speed, until fluffy and well combined -- about 2 minutes.
While mixer is running on its lowest speed, slowly add flour mixture a bit at a time to the molasses mixture. Don't dump the whole thing in at once or you'll have flour everywhere. Stop when the mixture is just combined - don't overbeat.
Put some coarse or granulated sugar in a bowl or on a plate (I used turbinado sugar). Use a tablespoon scoop to scoop out dough, then roll into a ball between your hands. Roll the ball in the sugar until it is coated, then place on a cookie sheet lined with parchment paper. Repeat with remaining dough, keeping balls about 2 inches apart on the cookie sheet.
Bake for 8-10 minutes, until cookies are puffed and spread, and cracks have developed on the tops. Cool on cookie sheet for 5 minutes, then remove to a rack to cool completely.
Adapted from the recipe on the back of the Grandma's Molasses container.
Cookies will keep and stay soft, well wrapped at room temperature, for up to 5 days!