Recipe courtesy of Judy's Kitchen (
Rating:  9.5 out of 10
INGREDIENTS:  2 sticks unsalted butter, room temperature
1 cup white sugar
1/2 tsp. sea salt
2 eggs
2 Tbsp. vanilla powder (or vanilla extract)
2 Tbsp. fresh ginger root, grated
2-1/2 cups unbleached all-purpose flour
3 oz. crystallized ginger, chopped into small dice  (1 bag of Melissa’s crystallized ginger, in the produce section)
Heat oven to 375F.  Line baking sheet with parchment paper.  In a large bowl, using an electric mixer, cream together butter, sugar and salt until creamy.  Add eggs; mix well.  Add vanilla and ginger root; mix well.  Add flour and crystallized ginger; mix until combined.   Drop heaping tablespoons of dough onto ungreased cookie sheet, 2” apart.  Flatten balls to 1/4” thick and bake 10-11 minutes, or till just set and beginning to brown.  (These are best a little underdone.)  Yield:  approximately 30 cookies