Molasses Ginger Cookies

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
2. In the bowl of an electric mixer, cream butter and coconut oil with sugar and molasses with the paddle attachment until light and fluffy.
3. Scrape down the sides of the bowl, then beat in the egg, vanilla, and grated ginger until no streaks of egg remain.
4. Add in the dry ingredients (flour, cinnamon, ground ginger, black pepper, baking soda, kosher salt, crystallized ginger) and stir until there are no dry patches of flour visible.
5. Rest dough for at least 1 hour in the fridge.
6. Scoop the dough using a medium-sized cookie scoop (about 2 teaspoons) and roll into a ball between your hands, then roll the ball in granulated or raw sugar and set on the prepared baking sheet 2.5 inches apart.
7. Bake for about 14 minutes, until the edges start to crisp and the centers are still slightly soft.
8. Allow cookies to set on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.