Ingredients
- 1/2 cup room-temperature unsalted butter, cut into 4 to 6 nuggets (4 oz.)
- 1/2 cup packed light or dark brown sugar (3.5 oz.)
- 2 rounded tsp. grated peeled fresh ginger [I used a rasper, also known as a Microplane]
- 1 tablespoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- Generous pinch fine sea salt
- 4.5 ounces all-purpose flour (1 cup plus 2 Tbsp.), plus more as needed
- 3 tablespoons finely diced crystallized ginger
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