Clove and ginger snickerdoodles with cardamom sugar

Beat softened butter and sugar a couple of minutes until smooth.

Add one egg and mix; a wooden spoon by hand works as well as a mixer.

Whisk the plain flour with ground ginger, ground cloves, a little salt, baking soda and cream of tartar, add to the mix and bring together into a soft dough.

Mix sugar with a tiny bit of ground cardamom for rolling.

Divide the dough into about 12 roughly equal portions, roll each into a ball, roll in the cardamom sugar and set on the tray with space to spread.

Bake in a hot oven around 12 to 15 minutes.

Leave on the tray about five minutes, since they are too soft to lift and keep cooking, then another five minutes before moving; eat lukewarm or cooled.