Step 1

Add the granulated white sugar, cinnamon, ginger, allspice, nutmeg, cardamom and cloves to a bowl. Whisk to combine.

Step 2

Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-8 minutes. Remove the butter from the heat and transfer it to a small bowl. Pop it in the fridge and allow it to cool completely until it is solid but still malleable.

Step 3

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Step 4

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, baking soda, baking powder and salt. Then set aside the flour mixture.

Step 5

In a large bowl whip the cooled brown butter with an electric mixer on high speed until it is fluffy, about 1 minute. Then add in the brown sugar and mix on high speed until creamed together, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)

Step 6

Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.

Step 7

Add the dry ingredients to the wet ingredients and combine on low speed.

Step 8

Scoop the dough into 22 portions with a 2 tbsp cookie scoop, then roll into balls. Roll the cookie dough balls in the spiced sugar mixture.

Step 9

Transfer the cookie dough to a parchment paper lined baking sheet. Bake 8 cookies at a time, for 11- 12 minutes.

Step 10

Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!