In a medium-sized bowl, mix together dry ingredients: flour, ginger, soda, and salt. Set aside.
In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and 1 1/3 cup sugar until light and fluffy, about 3 minutes. Add egg, molasses, and crystalized ginger and mix well.
With mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.
Refrigerate dough for at least 30 minutes (up to several hours, or overnight) so dough gets time to chill. (If chilling overnight, set bowl out for about 20 minutes before scooping.)
Pour remaining 1/3 cup of sugar into bowl and using cookie scoop (I used a medium-sized one), scoop dough out and roll gently into prepared sugar. I only rolled the tops of mine.
Line on parchment-lined cookie sheets about 1 1/2″ apart. (Refrigerating the dough helps the cookie not to spread so much, but it will spread some.) Bake cookies for 10-12 minutes or until tops look mostly done. There will be some cracks that look wet…that’s what you want. Let cool on baking tray for 5 minutes before transferring to wire rack to cool completely. Store in airtight container.