Double Ginger Sugar Cookies
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Chopped crystallized ginger||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Unsalted butter||2 , softened|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Egg yolk||1 Large|
|Pure vanilla extract||1 Teaspoon|
1. In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate the dough for 15 minutes.
2. Preheat the oven to 350° Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of cookie dough 1/8 inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets about 1 inch apart. Gather the scraps and reroll them, cutting out more cookies.
3. Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Transfer to wire racks and let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies direcly onto the racks and let them cool completely.