Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat. Gather your mixing bowls and a grater for the ginger.
In a large bowl, whisk together the flour, baking soda, salt, and ground ginger until evenly combined. Set this mixture aside.
In another bowl, cream the softened butter and brown sugar with a spatula or hand mixer until the mixture turns pale and fluffy, about 2-3 minutes, and you hear a gentle scraping sound as you mix.
Peel and grate the fresh ginger directly into the butter-sugar mixture, releasing a fiery aroma that quickly fills the air. Mix well to incorporate the ginger evenly.
Add the molasses and vanilla extract to the wet mixture, blending until the mixture is deeply fragrant with a warm, smoky aroma.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. The dough will be sticky, but it should hold together when pressed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each with the back of a fork to encourage even spreading.
Bake the cookies for 10-12 minutes, until the edges are deep golden brown and crackle lightly. The spicy aroma will intensify as they bake.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, allowing the edges to set. Then transfer them to a cooling rack to cool completely, which will help develop their crisp texture.
Once cooled, the cookies should crackle slightly when touched, with a chewy interior and a fragrant spicy aroma lingering on your fingertips. Serve and enjoy!
