Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and set aside.

Place the butter, brown sugar, and 1/3 cup of granulated sugar in a large mixing bowl. Beat with an electric mixer set to medium speed until light and fluffy, 3 to 4 minutes. Add the egg yolk and vanilla and mix to combine, then add the molasses and mix to combine.

Scrape down the sides and bottom of the bowl, then turn mixer to low and add the baking soda, spices, and salt; beat until incorporated. Add the flour and beat until just incorporated. Fold in the candied ginger with a rubber spatula.

Place about one-third cup of granulated sugar in a small bowl. Scoop the cookie dough into heaping tablespoons and roll into balls. (Damp hands are helpful to prevent sticking.) Drop each ball into the bowl of sugar and roll to coat.

Arrange balls on the prepared baking sheets 2 inches apart. Bake 9 to 11 minutes, until cookies are lightly browned, but still puffed up. (They will look underdone in the middle.) Cool for 5 minutes on baking sheets, then remove to a wire rack to cool completely. Serve.

Cookies can be stored in an airtight container at room temperature for 2 days or in the freezer for up to 3 months.