Mix baking soda, baking powder, salt, spices and flour in a medium bowl. Set aside
In large mixer bowl cream butter and shortening on low speed 2-3 minutes. Add sugar beating at medium speed 1 minute, then add egg, molasses and vanilla. On low speed slowly add in the flour mixture just until absorbed. Add the crystallized ginger. Dough will be very stiff and somewhat sticky.
Scrape the dough onto plastic wrap, flattening into a shallow cake. Freeze for 30 minutes or refrigerate at least 2-3 hours(up to 2 days).
Heat oven to 375. Line cookie sheet(see footnote) with parchment paper. Roll 1 tablespoon of dough into a ball and then in the coarse sugar. Place 2 1/2 inches apart and bake for 10-12 minutes. Do not overbake. As cookies bake they will puff up then flatten out becoming crackly. Let stand on cookie sheet 1 minute before transferring to wire racks.