Easy Sourdough Gingersnap Cookies

Set the oven rack to the middle and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda, ginger, cloves, cinnamon, salt and cardamom, if using.
2 cups all purpose flour, 2 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp salt, 1/4 tsp ground cardamom
In a large bowl cream together the butter and 1 cup sugar. Add the egg, butter, molasses and sourdough discard and mix until well combined.
1 cup sugar, 1 egg, 3/4 cup butter, 1/3 cup sourdough discard , 1/4 cup molasses
Pour the dry ingredients into the wet and stir until just combined. If using, add in the chopped ginger.
1/4 cup candied ginger
Use a 1.5 inch cookie scoop to scoop out dough balls, and roll them in the sugar. Set on the pre lined baking sheet, spaced about 2 inches apart.
1/2 cup sugar
Bake for 8-9 minutes or until the cookies are firm on the top. For soft and chewy cookies, underbake them just slightly (for me that was around 8 minutes).
Let cool for five minutes on the pan, then transfer to a cooling rack.