Instructions:

• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, and beat for 1-2 minutes until fluffy.
• Add the brown sugar and beat on medium speed for another 2-3 minutes, scraping the bowl as needed.
• Next, add the molasses to the butter mixture and beat for another minute, scraping down the sides of the bowl again as needed.
• Add the egg and vanilla extract and mix until incorporated and then add the sourdough starter and beat for 2 minutes on medium heat until well combined.
• In a separate bowl combine the cornstarch, flour, cinnamon, ginger, cardamom(optional), cloves, baking soda and salt. Mix with a whisk until combined.
• Then add the dry ingredients to the wet ingredients. Mix on low speed until just incorporated and there are no more dry spots in the dough.
• Next, cover with plastic wrap and refrigerate for at least 2 hour or overnight.
• When the cookie dough has chilled, preheat the oven to 350 degrees (on convection if you have that option).
  
• Line large baking sheets with parchment paper or a silicon mat.
  
• Once the oven has preheated take and scoop a 2 tablespoon amount of cookie dough and roll the dough ball in a small bowl with sugar. (If you want to add more spice you can add cinnamon and ginger to the sugar you roll the cookies in.)
  
• Place cookies on the cookie sheet and continue until you have 12 cookies done.
• Place the unbaked cookie dough back in the fridge and bake cookies in the preheated oven for 12-14 minutes.
• Remove from the oven and after 5 minutes transfer the cookies to the wire rack to cool.
  
• Repeat until all the cookies have been baked.
• These cookies are great straight from the oven, stored in an airtight container for up to 5 days or placed in an airtight freezer-safe container and frozen for up to 3 months.