1-Preheat and Prepare: First, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. This step ensures even baking and prevents sticking, setting the stage for those perfect chewy centers.

2-Mix the Wet Ingredients: Next, cream the butter or coconut oil with the dark brown sugar and granulated sugar until light and fluffy using a mixer. Then, add the unsulphured blackstrap molasses and vanilla extract, mixing until fully combined for that signature flavor.

3-Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, ground ginger, ground cardamom (or ground cloves), and fine sea salt. Gradually add these dry ingredients to the wet mixture, mixing after each addition to blend everything smoothly.

4-Form and Bake: Add 1 tablespoon of water to moisten the dough, and add more in ½ tablespoon increments if needed to reach the right consistency. Using a 2-inch cookie scoop, form dough balls and roll them in the natural cane sugar. Place the coated balls two inches apart on the baking sheet and gently flatten them slightly before baking for 10 minutes until they puff and crack on top.

5-Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. For best results, bake one sheet at a time to avoid uneven cooking, and remember that natural cane sugar helps create a crispy crust while keeping the inside chewy.