makes about 30 cookies
2 cups all purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Combine first 7 ingredients in medium bowl; whisk to blend. Chop the crystallized ginger finely; mix into dry ingredients. (To keep the ginger from clumping together, sprinkle pieces across the top of the flour mixture, then fold in.) With an electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture; stir just until blended. Cover and refrigerate at least 1 hour.
Preheat oven to 350°F. Lightly butter baking sheet. Pour turbinado sugar into a thick layer on a small plate. (Regular granulated sugar will work for this, too, though the larger crystals of the turbinado add an extra crunch to the cookie.) Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place dough balls on cookie sheet, about 2 inches apart. (I made my balls more like 1-inch, and ended up with about 48 cookies.)
Bake cookies until tops are cracked but still soft to the touch, 11-12 minutes. Cool on sheets for a minute or two, then transfer to racks and cool. Store in airtight container to maintain outer shell’s crunch… if they last that long.