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Preheat the oven to 350°.
Line two large cookie sheets with parchment paper or grease them - whichever is preferred.
In
a medium bowl, whisk the flour, ginger, baking soda, and salt.
In a large bowl, beat the butter and one cup of sugar in a mixer on medium speed until well
blended.
Add egg, molasses, and crystallized ginger; beat well.
Add the dry ingredients to the mixture and mix on low until blended.
Add 1/3 cup sugar
(you may need more) to a small bowl, which will be used for coating the dough balls.
Using a 1 tablespoon cookie scoop, a small ice cream scoop, or your hands, roll the dough
into 1 inch balls.
Roll the dough balls in sugar to coat.
Place the dough balls 1 1/2 inches apart on a cookie sheet.
Bake until the cookies are puffed and start to crack on top (12 to 14 minutes).
If you touch the center of the cookie, it should feel dry on top but soft inside.
Let the cookies rest on the cookie sheet for 5 minutes; then transfer the cookies to a rack
to cool completely.
When cool, store in an airtight container.
The flavor will intensify with time.
The cookies freeze very well.
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