• In a bowl, stir together the dry ingredients.
• In a mixer or by hand, blend the butter, molasses, vanilla, and sugar until fluffy.
• Add the fresh ginger if desired.
• Beat in the egg.
• Slowly mix in the dry ingredients until just combined.
• Add the diced candied ginger by the eighth-cup until the dough is studded with ginger to your liking.
• The dough will be sticky.
• Turn the dough onto plastic wrap, press into a disc and refrigerate for 1-2 hours
• Heat oven to 325.
• Scoop out dough with cookie-scoop or spoons and form into 1.5 in balls.
• Roll in sugar. [At this point, you can freeze your dough in balls for later use.]
• Place on parchment lined sheets. [If desired, flatten ball with hand. I don’t bother.]
• Bake for 10-12 minutes for a cookie that is crackly on the outside and soft on the inside.  Bake longer for a crispier result.

Pro-tip: Chocolate Dipped Tips

• If you really want to go for the gold, you can dip one quarter to one half of  these [or any] cookies in chocolate.
• Use a microwave at 75% power or a bowl over a boiling water bath to melt a cup of your favourite chocolate chips or chopped chocolate.
• [Add a teaspoon of vegetable shortening or oil or up to a tbs of cream to prevent siezing if desired/necessary.]
• Dip up to one half of each cookie in chocolate.
• Go super-pro and dip chocolate-dipped cookie in nuts, sprinkles, coconut or other topping if desired.
• Cool on wire racks set above the used parchment from baking, silpats or a washable tray.