Preheat oven to 350°F. and line 2 baking sheets with parchment paper. In a stand mixer, cream butter with brown sugar and molasses on high speed until incorporated, about 1 minute. Lower speed to medium. Add 1 whole egg and mix until incorporated. Add egg yolk and continue mixing until incorporated; scrape down the sides of the bowl as necessary. Add Bohemian Forest, baking soda, salt and half of the flour. Mix at medium speed until incorporated, scraping down the sides of the bowl again as necessary. Add water, lemon and orange zest, ¾ cup of the diced crystallized ginger, and remaining half of the flour and mix until dough just comes together.

Turn dough out onto a floured surface and knead for a minute until a smooth ball comes together. Divide dough in half and roll out each half into a ½-inch thick square. Cut dough into 2-inch squares or diamonds, or use a cookie cutter shape of your choice. Place squares about 1 inch apart on the prepared baking sheets.