Swedish Ginger Thins

Instructions

1. Prepare the dough
   In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the molasses and egg, beating until well combined. Scrape down the sides of the bowl as needed.
2. Mix the dry ingredients
   In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, salt, black pepper, and cardamom until well combined.
3. Form the cookie dough
   Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough will be stiff. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
4. Roll and cut the cookies
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to 1/8-inch thickness. Use cookie cutters to cut into desired shapes (traditionally hearts, stars, or people). Transfer to prepared baking sheets, spacing cookies about 1 inch apart.
5. Bake the cookies
   Bake for 7-8 minutes until the edges are just starting to brown. The cookies should be crisp, not soft. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
6. Store properly
   Once completely cooled, store in an airtight container for up to 2 weeks. For the best flavor and traditional crispness, let the cookies rest for at least 24 hours before serving.