Start by lining two rimmed baking sheets with parchment paper.

In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt. Set aside.

In a large mixing bowl, cream the unsalted butter with 1 cup of sugar using a handheld electric mixer on medium-high speed until smooth.

Add the room temperature egg, molasses, and finely chopped crystallized ginger, mixing until well combined.

Gradually add the dry flour mixture to the wet ingredients, beating on low speed.

Shape the dough into balls using a medium cookie scoop and roll each in the remaining 1/3 cup of sugar.

Position the cookie dough balls about 2 inches apart on the prepared baking sheets.

Chill the cookie dough in the fridge for 30 minutes.

Preheat the oven to 350°F.

Bake cookies one sheet at a time for about 12 minutes, until the surface is cracked and dry to the touch.

Allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack.