Preheat the oven to 350 degrees F.
In a large bowl, whisk together the flour, baking soda, spices and salt.
In another bowl, beat the brown sugar, oil, molasses, egg, and fresh grated ginger until combined.
Combine the two mixtures, adding the candied ginger, then beat until well combined. (Mixture will be quite firm, but should incorporate all the flour.)
Roll dough into 1.5-inch balls, coat each with turbinado sugar, flatten slightly, and place on parchment lined sheet pans.
Bake for 12-14 minutes, until cookies are crackled on top.
Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.