Old Fashioned Gingersnap Cookies

Preheat oven to 350 degrees F and set the oven rack to the middle. Line two baking sheets with parchment paper.
Whisk together ht flour, salt, baking soda, ginger, cinnamon, cloves and cardamom in a large bowl.
2 cups all purpose flour, 1/2 tsp salt, 2 tsp baking soda, 2 tsp ginger, 1 tsp ground cinnamon , 1/4 tsp ground cardamom, 1 tsp ground cloves
In a medium bowl, cream together sugar and butter. Add the egg and molasses and mix well.
1 cup sugar, 3/4 cup unsalted butter, 1/4 cup molasses, 1 egg
Add the wet ingredients to the dry, and mix until just combined. If using, add the chopped ginger.
1/4 cup candied ginger, chopped
Scoop dough balls with a 1.5 inch cookies scoop and space 2-3 inches apart on baking sheets. Roll each dough ball in sugar.
1/2 cup sugar
Bake for 8-10 minutes or until the tops are firm. For softer cookies, take them out when they are slightly underbaked.
Let cool on baking sheet for 5 minutes, then transfer to baking rack to cool. Enjoy!