Preheat to 350° F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper;set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, shortening, and butter on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low and add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
Place raw sugar in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until edges are firm and centers appear cracked, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.