Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molassess.
In a seperate bowl, combine the flour, baking soda, salt and ground spices.
Gently stir flour mixture into the molasses mixture. Stir in the fresh and crystalized gingers.
Cover and refrigerate dough for at least 2 hours, or overnight.
For round, sugared cookies: You will need ½ cup large crystal sugar. Place sugar in small bowl. Roll a tablespoon of dough into a ball between palms, then roll ball in sugar to coat; place on lightly greased baking sheet. Repeat with remaining cookie dough, spacing cookies 1 ½ inches apart.Bake cookies until lightly browned and cookies are firm around edges but still slightly soft in center, about 10 minutes. Cool on wire racks, then store in a tightly sealed container. For holiday shapes: You will need 1 batch of Cream Cheese Cookie Frosting.Roll out dough to ¼ inch thickness on lightly floured work surface. Cut into shapes with your choice of holiday cookie cutters. Place cookies on a lightly greased bakingsheet, spacing cookies 1 inch apart.Bake cookies until edges are lightly browned and the center is set, about 10 minutes. Larger cut outs may require more time ,smaller ones may take less time. Cool on wire racks. Frost with cream cheese icing, decorate with sprinkles, colored sugar, etc.
