Double-Ginger Sugar Cookies

1. 1

   In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt.

2. 2

   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.

3. 3

   Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl.

4. 4

   Beat in the dry ingredients at medium-low speed.

5. 5

   Divide the dough in half.

6. 6

   Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.

7. 7

   Preheat the oven to 350.

8. 8

   Position the racks in the upper and lower thirds of the oven.

9. 9

   On a lightly floured surface, roll out each piece of dough 1/8-inch thick.

10. 10

    Using a 2-inch biscuit cutter, stamp out rounds as close together as possible.

11. 11

    Arrange the rounds on large baking sheets, about 1 inch apart.

12. 12

    Gather the scraps and reroll, cutting out more cookies.

13. 13

    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.

14. 14

    Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.

* Per serving · 4 servings · Values may vary.

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