If making your own candied ginger, begin by lining a half sheet pan with parchment paper, and place a cooling rack on top of it. Spray the rack with non-stick spray, and set aside.
Bring the water to a simmer in a saucepan. Add the ginger and cook for 35 - 40 minutes, until tender.
Drain, reserving 1/2 cup of the cooking water.
Add the cooking water back to the pot, with the sugar and ginger. Cook on medium heat, stirring frequently, until the sugar is dried and is beginning to recrystallize.
Transfer the ginger to the cooling rack and spread apart to keep them from sticking.
Once cool, can be stored in an airtight container for up to 2 weeks.
Make the cookies. In a food processor, puree the ginger with the granulated sugar and brown sugar until you get a paste. It's okay if there are small pieces remaining.
Melt the butter or butter replacer over low heat.
Transfer the ginger/sugar puree to a stand mixer and slowly beat in the melted butter.
Scrape the bowl down with a rubber spatula, and add the molasses and egg or egg replacers. Beat slowly until mixed in and scrape the bowl down again.
In a mixing bowl, sift together the All Purpose Flour Blend, baking powder, baking soda, salt, ground ginger, and cinnamon. Beat with a hand mixer or stand mixer on medium speed until fully mixed.
Scrape down the bowl one more time and transfer the batter to a clean bowl. Cover in plastic wrap and refrigerate until completely chilled.
Preheat your oven to 350F.
Set out two small bowls, one with granulated sugar, and one with confectioners sugar.
Remove the cookie batter from the refrigerator and scoop into golf ball sized balls. Dredge them in the granulated sugar, then the confectioners sugar, and arrange them 3" apart on a sheet tray lined with parchment.
Flatten each ball with your palm or the back of a spoon.
Bake for 12 to 14 minutes, turning the tray halfway through to ensure even baking. Allow to cool on the baking tray.