Ingredients

2¾cupsall purpose flour,(345 grams), spoon & leveled

2tspcream of tartar

1tspbaking soda

½tspground cinnamon

½tspsalt

1cupunsalted butter,(230 grams), melted

1cupgranulated sugar,(200 grams)

⅓cuplight brown sugar,(70 grams), packed

1large egg,at room temperature

2tsppure vanilla extract

½cupgranulated sugar,(100 grams)

1½tspground cinnamon

1tspground ginger

1tspground cardamom

½tspground allspice

½cupunsalted butter,(115 grams), softened to room temperature

2½cupsconfectioner’s sugar,(300 grams)

1tsppure vanilla extract

3tbspheavy cream,(45 milliliter), or milk

½scraped seeds,from of a split vanilla bean

⅛tspsalt

Preparation

When you take the butter out of the refrigerator to make the cookie dough, take out ½ cup more (1 stick) and allow it to soften as you make the cookies.

Toss the flour, cream of tartar, baking soda, cinnamon, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar together until smooth.

Whisk in the egg then the vanilla until combined. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.

Cover the dough tightly with plastic wrap and chill for at least 45 minutes and up to 2 days.

If chilling for longer than a few hours, be sure to let the cookie dough sit at room temperature for 20 to 30 minutes because it will be quite hard.

Preheat oven to 350 degrees F (177 degrees C). Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

Remove the cookie dough from the refrigerator and roll 1½ Tablespoons of dough into each ball.

Mix the sugar and spices together in a small bowl. Roll each dough ball into the mixture to coat evenly. Place 10 balls of dough onto each cookie sheet.

Bake the cookies for 10 to 11 minutes.

Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to cool completely.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.

Add confectioners’ sugar, vanilla extract, cream, and vanilla bean seeds with the mixer running on low. Increase to high speed and beat for 3 full minutes.

Add 1 Tablespoon more of cream if frosting is too thick.

Frost cooled cookies.