Preheat the oven to 350°F (180°C). Line 2–3 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and molasses on high speed until light and fluffy.

Add the egg and vanilla and mix until combined.

Sift together the flour, baking soda, salt, ground ginger, cinnamon and cardamom in a small bowl. Add to the mixer and mix on low until just combined.

Using a 2 tbsp (about 45g) spring-loaded cookie scoop, portion dough and roll each piece between your hands into a ball. Roll each ball in turbinado (or demerara/raw) sugar and place on the prepared baking sheet, spacing evenly (start with 6 per sheet, increase to 8 if space allows).

Bake for 16–17 minutes, or until cookies are puffy and set around the edges.

Remove from oven. If desired, nudge cookies into a rounder shape with a slightly larger cookie cutter while still warm. Cool on the pan for 5 minutes; cookies will deflate slightly as they cool. Transfer to a wire rack to cool completely.

Repeat with remaining dough. Store cooled cookies in an airtight container at room temperature for up to one week.