Combine fresh ginger, crystalized ginger and 1 tsp. sugar in a small bowl.  Let rest for 10-15 minutes for flavors to meld.  Using a standing or hand-held mixer, cream butter, 1 cup sugar and molasses until well blended and fluffy. Add ginger-sugar mixture, egg, vanilla and orange zest.  Blend well.

Whisk or sift together flour, baking soda, cinnamon, cloves, ground ginger, black pepper, and salt.  Add to the butter mixture.  Blend until just incorporated.  Cover and chill dough for 1 hour or more.

Preheat oven to 350 degrees F.  Line 2 to 3 baking sheets with parchment paper.  Set aside.

In a bowl or zip-top baggie, combine the 3 tbsp. sugar and 3/4 tsp. ground ginger.  Using a tablespoon or a #50 ice cream scoop, portion dough into walnut size pieces.  Roll dough in the sugar-ginger mixture.  Place dough on baking sheets about 2 inches apart.  Bake for 13 to 17 minutes, depending on your chewy preference.  Remove baking sheets from oven.  Allow cookies to cool slightly before removing to a wire rack to cool completely.  Store in an airtight container for up to 5 days.