In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses, bourbon, and vanilla.

In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate until firm, about 1 1/2 hours.

Line 2 baking sheets with parchment paper.

Roll half of dough into 1 1/2 -inch balls (38 grams each). (Keep remaining dough refrigerated.) Roll dough balls in 1/2 cup (100 grams) turbinado sugar, and place 2 inches apart on prepared pans. Flatten dough balls into 2-inch disks. Refrigerate for 30 minutes.

Preheat oven to 350°F (180°C).

Bake until puffed and set, 10 to 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks. Repeat procedure with remaining dough.

Using an offset spatula, spread Orange Cream Cheese Frosting on top of cookies, and sprinkle with remaining 1 tablespoon (12 grams) turbinado sugar.