- 2⅓ cups unbleached all-purpose flour
- ¾ cup powdered sugar
- 2 teaspoons ground ginger
- ¼ teaspoon salt
- ¼ cup coarsely chopped crystallized ginger (about 1½ ounces)
- 1 tablespoon sugar
- 1 cup (8 ounces) unsalted butter, room temperature
- 2 teaspoons finely grated lemon peel
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- Combine flour, powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.
- Using an electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.
- Transfer dough to floured work surface and divide in half. Roll each half into 2- by 1- by 6-inch round or rectangular log. Wrap in plastic and refrigerate 2 hours.
- Preheat oven to 325°. Lightly butter 2 large baking sheets or line them with parchment paper. Cut each dough log into ⅓-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. (NOTE: My household likes these cookies with a little darker color to them, but many prefer them very pale. Th e cookies go from pale to dark quickly.) Cool cookies on baking sheets 3 minutes. Transfer cookies to racks to cool completely.
About this recipe
The dough for this cookie freezes beautifully if well wrapped in plastic. Let it thaw in the refrigerator for a few hours or overnight before baking. The cookies keep for over a week in an airtight container.