Triple Ginger Snaps

Preheat oven to 350°F (or 375°F for crispier edges). Line two baking sheets with parchment or silicone mats. In a bowl, whisk flour, baking soda, salt, and all spices. Cream butter and sugars until fluffy (2 min). Beat in molasses (it may look curdled), then egg, vanilla (if using), and fresh ginger. Add dry to wet gradually, mixing just until no flour remains. Fold in crystallized ginger. Chill dough (optional) 30–60 min for thicker cookies. Scoop tablespoon-sized dough balls, roll in sugar, flatten slightly, and place 2 inches apart on sheets. Bake 10–12 min at 350°F (or 8–10 min at 375°F). Rotate pans halfway. Cookies are done when edges are set and centers puffed but soft. Cool on sheet 2–3 min, then transfer to rack. Cookies will settle into a chewy center with crisp edges.