Ingredients

• 1/4 pound (1 stick) unsalted butter
• 3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
• 1 large egg
• 1 tablespoon grated lemon zest
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup crystallized ginger, cut into 1/8-inch dice

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Instructions

1. Preheat oven to 350 degrees F.
2. Line 2 baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl twice. Add egg, and mix on high speed to combine. Add zest, and mix to combine.
3. In a bowl, whisk together the flour, ground ginger, baking soda, salt, and crystallized ginger, and add it to butter mixture. Mix on medium-low speed to combine, about 20 seconds.
4. Using 2 spoons, drop about 2 teaspoons of batter on the prepared baking sheets. Repeat until no dough remains, spacing each cookie 2 inches apart. Bake for 7 minutes.