• Set the oven to 375 degrees.
• Meanwhile, put parchment paper on cookie sheets and set them aside.
• Add the flour, salt, baking soda, ginger, cinnamon, cardamom, and cloves in a medium bowl, and whisk together until combined. Set aside.

Wet Mix

• Use an electric mixer and bowl to cream the butter, brown sugar, and 1/2 cup of granulated sugar until light and fluffy. This will take about 3 minutes.
• Mix in the egg, maple extract, and molasses. Scrape the sides using a rubber scraper to make that everything is incorporated.
• Before adding in your dry mix, reduce the speed of your mixer to low.
• Gently pour in all the dry ingredients and continue mixing until well combined.

Shaping and Baking

• At this point, you can now start scooping your cookie dough with a small ice cream scooper.
• Toss all the dough balls into the remaining 1/2 of granulated sugar.
• Place all the cookie dough in your prepared cookie sheets about 2 inches apart from each other.
• To slightly flatten the dough balls, gently press down on them.
• Bake the cookies for 8 to 10 minutes, or when the sides and bottoms are golden brown.
• Once done take the cookies out from the oven to allow them to cool for five minutes on the baking sheet before being moved to a wire rack to finish cooling.