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1
Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl with a mixer until light and fluffy.
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2
Add the flour and mix until combined.
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3
Turn the dough out onto a sheet of plastic wrap and pat into a 1-inch-thick rectangle.
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4
Wrap in the plastic wrap and refrigerate until firm, about 1 hour.
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5
Line 2 baking sheets with parchment paper.
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6
On a lightly floured surface, roll out the dough into a 1/8-inch-thick rectangle, then fold into thirds like a letter.
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7
Roll out again to about 1/3 inch thick.
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8
Cut into stars using 1 1/2-to-2-inch cookie cutters and place 1 inch apart on the prepared baking sheets.
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9
Reroll the scraps and repeat.
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10
(Refrigerate the dough if it gets too soft.)
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11
Beat the egg and 1 tablespoon water in a small bowl.
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12
Lightly brush the cookies with the egg wash, then sprinkle with the crystallized ginger and coarse sugar.
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13
Refrigerate the cookies until firm, about 20 minutes.
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14
Preheat the oven to 350 degrees F. Bake until the cookies are slightly puffed and golden brown, 15 to 20 minutes.
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15
Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
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16
Store in an airtight container up to 3 days.
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17
Photograph by Steve Giralt
