Mix the flour, baking soda, baking powder, cinnamon, ginger, cardamom and salt in a medium bowl.
Whisk the egg, butter, both sugars, and molasses in a large bowl.
Mix the dry ingredients into the wet ingredients until combined.
Roll 1-tbsp sized balls of dough and place on a flat surface. (Freeze the one's you don't want to use today on a baking sheet, and store in a sealed container in the freezer. Let them defrost at room temperature for 30 minutes before you roll them in the sugar.)
Roll in raw or turbinado sugar and place on parchment-lined baking sheets ~2-inches apart.
Bake 4 minutes. Rotate pan. Bake another 4-6 minutes, until cookies are puffed and cracked.
Cool on wire racks.
You can freeze the cookie on a baking sheet after rolling them into balls. Let them come to room temperature, then roll in sugar and bake.Molasses does not need to be refrigerated after opening. It will keep longer in the refrigerator, but the viscosity will be unusable in baking.