Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.
In the bowl of a food processor, process the turbinado sugar for 30 seconds, or until it's a little finer in texture. Add cold cubed butter and process until the dough becomes a mass and begins to ride around the top of the blade, about 20 seconds. Add the egg and process again until a paste forms, 10-20 seconds.
Pour the dry ingredients into the bowl and process until a smooth dough forms.
Trace a 10 by 12-inch rectangle on a sheet of parchment that's fit for a baking sheet. Mark every 1¼ inches along the short side, and then mark every 3 inches along the longer (bottom) side. Trace just the rectangle (without the markings) on another sheet of parchment. Flip over so the pencil side isn't touching the dough.
Dump the dough onto the bottom sheet of parchment and flatten slightly. Place the top sheet of parchment over the dough and press and roll the dough into the rectangle using a rolling pin. Place the dough in the parchment onto a baking sheet and chill it for at least 1½ hours.
Preheat the oven to 300° F.
Remove the dough from the fridge and begin cutting it using the markings with a fluted pastry wheel. Each cookie should be 1¼ inches by 3 inches in size. Place on a parchment-lined baking sheet spaced at least one inch apart. Bake for 32-35 minutes, or until set and lightly browned.
Allow to cool completely and then store in a glass container, which will keep them crisp. They will crisp more when fully cooled.