Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt. Set aside.

In a large mixing bowl, beat the softened butter until creamy and smooth, about 1-2 minutes.

Add the granulated sugar and brown sugar to the butter and mix until creamy.

Mix in the molasses, then add the egg and vanilla extract. Mix on low speed until combined.

Gradually add the flour mixture to the wet mixture, mixing just until combined, leaving some flour patches visible.

Fold in the finely chopped candied ginger gently with a spatula.

Scoop the dough using a 4-tablespoon cookie scooper onto a cutting board lined with parchment paper, without spacing.

Chill the dough in the refrigerator for about 15 minutes, and preheat the oven if not done already.

Shape each chilled cookie dough ball into a round form and roll in granulated sugar.

Place the sugar-coated dough balls on the lined baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12-14 minutes until the edges are set but cracks on top are still slightly wet.

Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.