Spiced Maple Cookies

Make the Cookie Dough
1 Stir together the flour, cream of tartar, baking soda, kosher salt and ground cardamom in a medium bowl. These are your dry ingredients. Set aside.
2 Cream the softened butter and the maple butter together in a large bowl with a hand mixer or stand mixer until smooth.
3 Add the ginger, granulated sugar and brown sugar to the bowl. Cream until light and fluffy, about 2-3 minutes.
4 Crack the egg into the bowl with the wet ingredients. Add the vanilla and maple extracts, too, and blend until smooth, about 2 minutes.
5 Sprinkle the dry ingredients into the wet ingredients. Mix until just combined.
6 Cover the bowl with plastic wrap. Refrigerate for at least two hours. (Your cookie dough can also chill overnight in the refrigerator.)
How to Bake the Cookies:
8 Preheat the oven to 400°F. Line two large sheet pans with parchment paper or a nonstick baking mat. Set aside.
9 Combine the maple sugar, ground cinnamon, ground ginger and the remaining ground cardamom in a small bowl. Stir to combine.
10 Scoop the cookie dough using a 1.5-tablespoon cookie scoop. Roll between your palms gently to round it out, then place into the sugar-spice mixture.
11 Gently roll the cookie dough in the sugar-spice mixture until coated, then transfer to the prepared baking sheet. Give them about 2-3 inches of space between each because these cookies spread when they bake.
12 Bake in the preheated oven for 12-13 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, to keep an eye on them.)
13 Transfer to a wire rack, and let cool, then enjoy.