In a large bowl, mix together the dry ingredients: flour, ginger, baking soda, cinnamon, cardamom and salt.
In a separate bowl, cream the butter and brown sugar together using a mixer on medium speed, until the mixture is light and fluffy – 2-3 minutes.
Add the egg, orange juice, and molasses to the butter mixture and combine well.
Slowly add the dry mixture to the wet mixture and stir until combined.
Preheat the oven to 350 degrees.
Cover dough with plastic wrap and place in the fridge for 1 hour, or in the freezer for 15 minutes. This will make the dough easier to handle when forming your cookies.
Once the dough has chilled, roll into small balls (I use a cookie scoop to make this easier and to make the cookies uniform in size).
Place the white sugar in a small bowl and roll the cookie dough balls in the sugar to coat.
Place the cookie dough balls onto a pan lined with parchment paper and press slightly to flatten.
Bake cookies for 8-10 minutes, then remove from the oven and allow to cool for about 5 minutes before removing from the pan and placing on a cookie rack to cool completely.
Enjoy cookies immediately, or store them in an airtight container for up to a week. Cookies may also be frozen for up to 3 months.