Step 1

1 In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cardamom and salt until combined

Step 2

2 In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars and beat on medium-high until light and fluffy, about 3 minutes

Step 3

3 Decrease the speed to medium and add the egg yolk, lemon zest and vanilla and mix until well incorporated

Step 4

4 With the mixer running, add the molasses and mix thoroughly; you may need to stop the mixer a few times and scrape the bottom and sides of the bowl with a silicone spatula

Step 5

5 Stop the mixer and add the flour mixture in three parts, mixing on low until just combined, and pausing the mixer to scrape the sides and bottom of the bowl between additions

Step 6

6 The dough will be very soft and pliable

Step 7

7 Cover the bowl tightly and refrigerate for at least 1 hour and up to 24 hours

Step 8

8 About 15 minutes before you’re ready to bake, position a baking rack in the middle of the oven and preheat to 375 degrees

Step 9

9 Line 2 large, rimmed baking sheets with parchment paper

Step 10

10 While the oven is heating, place the confectioners' sugar in a medium bowl

Step 11

11 Using a 2-tablespoon cookie scoop (No, 30 disher) or measuring spoon, scoop out the dough and, with cold hands, roll it into a ball between your palms

Step 12

12 Thoroughly roll the ball in the confectioners' sugar and transfer to the prepared baking sheets

Step 13

13 Repeat with the remaining dough, spacing the balls 2 inches apart

Step 14

14 Bake one sheet at a time for 10 to 12 minutes, or until the cookies are puffy and cracked but the centers remain soft

Step 15

15 Cool the cookies on the baking sheet until set, 5 to 10 minutes, then transfer to a wire rack to cool completely

Step 16

16 Repeat with the remaining cookie dough