Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Cream together the vegan butter, sugar, and coconut sugar in a large mixing bowl. Add the molasses and beat to combine.
Next, add the flour, baking soda, ground ginger, cinnamon, cardamom, and salt to the bowl and stir until mixed. Stir in the chopped ginger now if using.
Divide the dough into 12 equal balls. Roll the balls in coarse sugar if you'd like.
Place the cookies onto the prepared baking sheet, leaving about 2 inches between each. Press another piece of candied ginger into the top of each if desired.
Bake for 13-15 minutes, or until golden brown and cracked.
Cool fully on a wire rack before serving or storing.