Recipe Details

Difficulty: Easy
Makes: 20 to 24 cookies
Total Time: 1 hr 20 min (including chilling)
Active Time: 25 min

Nutrition Per Serving

1 of 22 servings: Calories 244, Total Fat 13 g, Saturated Fat 8 g, Carbohydrates 31 g, Fiber 1 g, Sugar 15 g, Protein 2 g, Cholesterol 33 mg, Sodium 95 mg

Ingredients

3/4 pound (3 sticks) unsalted butter, softened to room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup finely chopped crystallized ginger (drained, not in syrup)

Instructions

Set your oven to 350F.
In an electric mixer bowl fitted with the paddle attachment, combine butter and 1 cup sugar on medium-low speed just until mixed (do not whip). Add vanilla and 2 teaspoons water, mixing to combine. In a separate bowl, sift together the flour and salt. On low speed, gradually add the flour mixture to the butter mixture, mixing until the dough just begins to come together. Stir in the crystallized ginger. Turn the dough out onto a flour-dusted surface and form into a flat disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll the dough out to about 3/8 inch thickness and cut into rounds using a 2 3/4-inch plain round cookie cutter. Arrange the cookies on an ungreased baking sheet and sprinkle the tops with sugar. Bake for 20 to 25 minutes until edges begin to brown.
Allow cookies to cool to room temperature before serving.