Recipe

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• 1 1/2 cups all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 large egg yolk
• 1 tsp vanilla
• 1/2 cup finely chopped crystallized ginger (3 oz)
• 1/4 tsp ground ginger

• 1 Preheat oven to 350°F.
• 2 Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined.
• 3 Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.
• 4 Cooks' note: · Cookies keep in an airtight container at room temperature 3 weeks.