Preheat the oven to 375 °F (190 °C). Prepare a couple of baking sheets by lining them with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt. Set them aside for later.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, the granulated sugar, and the brown sugar.
Add the egg, and then the molasses, being sure to scrape down the bowl as needed and mixing well between each addition. Mix in the vanilla.
With the mixer on low, slowly add the whisked dry ingredients, then the chopped crystallized ginger.
Form the dough into 1–1.5 inch balls (roughly 26 to 28 equal scoops).
Place them on the prepared baking sheets and lightly press a few extra pieces of chopped crystallized ginger into each ball (don’t squish too much!). If the dough is too soft to roll into smooth balls, chill the portioned dough on the parchment-lined baking sheets for 30 minutes to an hour (or even overnight if you have time).
Roll the portioned out cookie dough in granulated sugar to coat it on all sides. Then place 8 scoops per sheet pan.
Bake the cookies for about 12 minutes or until they just start to crack. Let them cool for a couple minutes before transferring them to a wire rack.
Notes
These ginger cookies are made with both dried and crystallized ginger to maximize the flavour! Make sure to use baking molasses, light molasses or fancy molasses. Save the blackstrap for another use because it will not work here.You can chill the dough after portioning it out to help it firm up and prevent the cookies from spreading when they bake.