Directions

• Preheat oven to 375F
• Line two baking sheets with parchment paper
• Whisk flour, baking powder, and salt in medium bowl, set aside
• Cream the butter, 1 cup white sugar, and brown sugar until light and fluffy (3 minutes)
• Add the egg, vanilla, and chopped crystalized ginger and mix to combine
• Add the dry ingredients and beat at low speed til just combined

• In food processor, mix the fresh ginger and 1/2 cup white sugar, then put into a small bowl
• Keep your hands moist for the rest of the steps, it helps the sugar stick to the dough, and the dough not stick to you hands.
• Roll a heaping Tablespoon of dough into a ball, then roll the ball in the gingered sugar, then place it on the baking sheet.
• Fill your baking sheets with dough balls about 2 inches apart, then use a glass to gently flatten cookies to about 3/4" thick.
• Chill the cookies on the baking sheets for 10 minutes in the fridge.
• Bake until cookies are golden brown and just set in the middle, 15 to 18 minutes. Rotate the baking sheets halfway through.
• Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

Tips: You’ll get more ginger flavor by increasing the amount of fresh ginger in the rolling sugar, not by increasing the crystallized ginger in the dough. It's better to underbake these slightly than to overbake them. Don't over-flatten the cookies with the glass, you're going for 3/4" thick discs here — cookies will spread out a bit more in the oven.