Cinnamon Brown Sugar Stamped Cookies

Sweetened mostly with brown sugar and spiced with cinnamon ginger nutmeg and cardamom these stamped cookies are just as flavorful as they are beautiful. Chill the cookie dough in the refrigerator for at least 2 hours. Feel free to skip the cookie stamp and bake them as round cookie dough balls.
Ingredients
2 cups 250g allpurpose flour spooned leveled plus extra as needed for stamping
12 teaspoon baking soda
12 teaspoon salt
2 and 12 teaspoons ground cinnamon
12 teaspoon ground nutmeg
12 teaspoon ground ginger
14 teaspoon ground cardamom
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
34 cup 150g packed light or dark brown sugar
13 cup 65g granulated sugar
1 Tablespoon 15ml unsulphured or dark molasses do not use blackstrap I prefer Grandmas brand maple syrup or honey
1 large egg at room temperature
1 teaspoon pure vanilla extract
Instructions
Whisk the flour baking soda salt cinnamon nutmeg ginger and cardamom together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment beat the softened butter brown sugar and granulated sugar together on mediumhigh speed until creamy about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the molasses egg and vanilla extract and mix on high speed until combined about 1 minute. Scrape down the sides and bottom of the bowl again as needed.
Add the flour mixture to the wet ingredients then mix on low speed until combined. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than a few hours allow to sit at room temperature for at least 15 minutes before rolling because the dough will be quite hard.
Preheat oven to 350F 177C. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Roll and stamp Measure 1 Tablespoon of chilled cookie