Preheat the oven to 350F.

In a large bowl, whisk the flour, baking soda, five spice powder, ground ginger and salt together. Set aside.

In a stand mixer, fitted with a paddle attachment, cream the butter and sugar together until pale yellow and fluffy. Add the molasses, egg and zest and mix until smooth.

With the mixer on its lowest setting, slowly integrate the dry ingredients into the wet until a uniform dough forms. Cover the dough with plastic wrap and transfer to the fridge. Chill for 1 hour.

Working in 2 teaspoon increments, roll the chilled dough into small balls.

Stir the turbinado sugar and candied ginger together in a small bowl. Roll the dough balls in the ginger/sugar mixture until well coated. Transfer the coated cookie dough to a large baking sheet lined with parchment paper. Make sure the dough balls have 1-inch of space on all sides.

Bake the cookies for 12 minutes or until golden and slightly cracked. Remove the cookies from the oven and let sit for 10 minutes before transferring to a cooling rack to cool completely.