In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a large bowl, mix the granulated and brown sugar, molasses, and olive oil on medium-to-low speed until combined.

Add the egg, egg yolk, and vanilla, and beat on medium speed until they’re well incorporated.

In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, cardamom or nutmeg, salt, and cayenne pepper.

With the mixer on its lowest speed, gradually mix in the dry ingredients. Stop the mixer midway through, and use a silicone spatula to make sure any dry ingredients at the bottom of the mixer bowl are getting incorporated.

Remove the bowl from the mixer and mix in the candied ginger. Cover the bowl and chill the dough for at least 30 minutes.

To bake the cookies, preheat the oven to 325ºF (165ºC). Line a baking sheet with parchment paper or a silicone baking mat.

Spread the turbinado sugar in a shallow soup bowl or small dinner plate.

Shape the cookie dough into 12 equal-size rounds, each about 55 grams, or a scant ¼ cup. Roll six of the cookies, one at a time, in the turbinado sugar, covering them as thickly and completely as possible, and place them equally spaced apart on the baking sheet.

Use your hand to flatten the cookies so they’re about 2 inches (5cm) in diameter.

Bake the cookies on the middle rack of the oven, turning the baking sheet midway during baking so the cookies bake evenly. The cookies are done when they’re light-to-moderately golden brown across the top and puffed up. In my oven, a baking time of 10 minutes was right. If you want them a bit more firm, you can bake them for 12 minutes.

Remove the cookies from the oven and bang the pan on a sturdy countertop once or twice to slightly flatten the cookies, so they are no longer domed.

Sprinkle the cookies with a little flaky sea salt, if desired, and let the cookies cool for a few minutes, then transfer them to a cooling rack.

Allow the baking sheet cool completely, then bake the remaining six cookies the same way.