1Mix 1 cup sugar, the butter, gingerroot, molasses and egg product in medium bowl. Stir in flour, baking soda and ground ginger. Stir in crystallized ginger and dates. Cover and refrigerate at least 2 hours.
2Heat oven to 350ºF. Spray cookie sheet with nonstick cooking spray.
3Shape dough into 1 1/2-inch balls. Roll balls in 1/4 cup sugar. Place on cookie sheet. Flatten slightly with bottom of glass.
4Bake 12 to 15 minutes or until only small indentation remains when touched (cookies will be soft). Remove from cookie sheet. Cool on wire rack.