Whisk the flour, espresso, cinnamon, cardamom and salt together.
Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until smooth, about 3 minutes. Add the egg and beat until well incorporated, about 2 minutes.
Beat in the molasses and vanilla, don’t be concerned if the mixture curdles. Stop the mixer, scrape down the bowl and add the flour mixture all at once. Pulse until the risk of flying flour has passed, then mix on low speed just until the dry ingredients are fully blended into the dough. You’ll have a thick, very moist dough.
Turn the dough out, gather it together and shape it into a disk.
Roll the dough between sheets of parchment paper to a thickness of 1/4 inch. Slide the parchment-sandwiched dough onto a baking sheet and freeze for at least 1 hour, or refrigerate for at least 2 hours.