Preheat your oven to 350°F (175°C) to ensure even baking.
Line two baking sheets with parchment paper to prevent sticking.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes.
Add molasses, fresh ginger, egg, and egg yolk to the butter mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the crystallized ginger into the cookie dough.
Shape the dough into balls and roll each in granulated sugar.
Place the dough balls on prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes.
Let cookies cool on sheets for 5 minutes before transferring to a cooling rack.
