Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
Combine 1 cup sugar, powdered sugar and Crisco baking sticks in the bowl of your stand mixer fitted with the paddle attachment and beat for 30 seconds on low to combine, then increase speed to medium and beat for 3 minutes, until light and fluffy.
Slowly add in the egg and vanilla extract while beating. Scraping down the sides of the bowl when necessary.
Combine the cake flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cardamom, ground cloves and salt in a large bowl and whisk to combine. Gradually add the dry ingredients to the mixing bowl until dough forms, DO NOT OVER MIX.
Use an ice cream scoop, or gather about 1/4 cup of dough into a ball and then roll in the remaining granulated sugar. Place on the baking sheet spaced about 2 to 3 inches apart. Use the palm of your hand to slightly flatten. Bake for 9 to 10 minutes, cookies will still be pale in color. Remove from oven and let cool on baking sheet for about 3 to 5 minutes before placing on a cooling rack to finish cooling. Store cookies in an airtight container. Enjoy!