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Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer, cream butter and coconut oil with sugar and molasses with the paddle attachment until light and fluffy. (Note: you can also use an electric hand mixer)
Scrape down the sides of the bowl, then beat in the egg, vanilla, and grated ginger until no streaks of egg remain.
Add in the flour, baking soda, ginger, cinnamon, salt, and a pinch of fresh cracked black pepper, if using, and stir until no patches of flour are visible. Stir in the chopped candied ginger.
Scoop the dough using a medium-sized cookie scoop (about 1 tablespoon). Chill the cookie dough for at least 4 hours or up to overnight.
Preheat the oven to 350F degrees. Line two baking sheets with parchment paper.
Roll each cookie dough ball in turbinado or granulated sugar and arrange on the prepared baking sheet 2.5” apart.
Bake for about 11-12 minutes, until the edges start to crisp and the centers are still slightly soft. Allow cookies to set on the baking sheet for a few minutes before transferring to a wire rack to cool completely.