Delicious peanut butter cookies with an extra "zing" of ginger flavor.
Sift together the flour, baking soda, powdered ginger, and salt. Set aside.
In a large mixer, cream the butter and peanut butter. Gradually add the 1/2 cup of granulated sugar and brown sugar. Add egg, vanilla extract, and grated fresh ginger and mix well.
Add sifted dry ingredients gradually and stir until dough is event mixed.
Prepare a baking sheet, ideally with parchment paper for easy pickup and cleanup.
Prepare the cookies: Using a teaspoon, scoop out a rounded teaspoonful of dough and roll it into a ball. Dip the ball into the 1/4 cup of granulated sugar and roll to coat with sugar. Place the ball on the cookie sheet and use a fork to make a criss-cross pattern on the cookie. Top the cookie with a piece of crystallized ginger. Repeat until the cookie sheet is filled with 12 to 15 cookies.
Bake the cookies at 375 F. for 10 minutes or until firm and golden. Remove from cookie sheet after 5 minutes and cool on a wire rack. Store in an airtight container at room temperature for up to 5 days.