Preheat your oven to 360°F (180°C). Line a baking sheet with parchment paper.

In a mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt until well combined. Set aside.

In a separate bowl, beat the softened unsalted butter, packed dark brown sugar, and granulated sugar until light and fluffy.

Add the freshly grated ginger, egg, and pure vanilla extract to the butter-sugar mixture. Beat until well combined.

Mix in the unsulphured molasses until fully incorporated into the dough.

Gradually add the dry flour mixture to the wet ingredients, stirring until all the ingredients are well combined.

Stir in the finely chopped candied ginger, ensuring it is evenly distributed throughout the dough.

Scoop 2 tablespoon measures of dough onto the prepared baking sheet, leaving about 1 and 1/2 inches of space between each cookie. They will spread slightly during baking.

Bake the cookies for 10-12 minutes until golden brown. Keep an eye on them to prevent overcooking.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.