Whisk together the flour, spices, baking soda, and salt in medium bowl.
Beat the butter on medium speed for 1 minute to loosen. Add the sugar, turn the speed to medium-high, and beat until fluffy and lighter in color, about 3 minutes.
Add the egg and beat on low until just combined.
Add the molasses, maple syrup, mustard, and cream, then beat on low until just incorporated.
Add the flour mixture and mix on low until incorporated, about 30 seconds.
Scoop the dough into 1-inch (1.5 ounce) balls, place them in a Rubbermaid container (layers separated by parchment paper) or in a large Ziploc bag. Refrigerate the dough for at least 1 hour or up to overnight.***
Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
Place the dough balls on the sheet with about 1-2 inches of space in between, as they will flatten out a fair about. Sprinkle with turbinado sugar (if desired) and bake for 12 minutes, rotating the pan after the first 6 minutes. The cookies are done when they are just golden brown around the edges. The middle may still look a little wet, but the center will set as the cookies cool.
Let the cookies cool completely prior to serving.