In the bowl of an electric mixer, using the paddle attachment, combine the first 8 ingredients on low speed.
Add the date syrup, softened butter, and egg. Beat on medium speed to blend.
Add the hot water and crystallized ginger and blend well.
Transfer the dough to a bowl, cover with plastic wrap, and chill for approximately 1 hour.
When ready to bake, preheat the oven to 400 degrees Fahrenheit.
Using a 1 tablespoon ice cream scoop, form balls of dough. Roll the balls of dough in the granulated sugar and place 2 inches apart of parchment-covered baking sheets.
Bake cookies for approximately 12 minutes, or until puffed and cracked on top. Centers will still feel soft, but will firm up as they cool.