Preheat the oven to 350°F and line a large baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the butter, brown sugar, and granulated sugar. Add the molasses and vanilla and mix again.

In a medium bowl, combine the flour, cinnamon, baking soda, ginger, cardamom, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the 1 tablespoon water.

Use a 2-inch cookie scoop to scoop the dough and use your hands to roll it into balls. If the dough feels dry, mix in 1/2 tablespoon additional water. Roll the cookie dough balls in the sugar and arrange 2 inches apart on the prepared baking sheet. Press down slightly on the tops of the balls and bake for 10 minutes, until the cookies are puffed and cracking on top. Remove and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.