Servings:Makes approximately 36 - 2” cookies
- 1 stick unsalted butter
- 1/2 cup white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 tablespoon grated lemon zest
- 3 tablespoons crystallized ginger, minced
- 3/4 cup white chocolate chips (For Icing)
- 1 tablespoon vegetale oil (For Icing)
- red sugar sprinkles (For Icing)
Blend butter and sugar in bowl of electric mixer, and then beat on high until fluffy (about 5 minutes).
Meanwhile, whisk together egg and vanilla in a small bowl.
In a separate bowl, stir flour, salt, ground ginger, lemon zest and crystallized ginger until blended.
Add egg mixture to butter and sugar and mix on low speed until incorporated.
Add flour mixture, gently combining until a smooth dough forms.
Place dough onto a piece of plastic wrap and shape into a disc. Wrap up and put dough into freezer and chill until solid (about 30 minutes).
Preheat oven to 375 degrees.
Remove dough from freezer and roll into 1/8- inch thickness on floured surface.
Using a 1-1/2-inch or 2-inch heart-shaped cookie cutter, cut out cookies, gently rolling left over dough until all is used.
Place on cookie sheets lined with parchment paper about 1-inch apart.
Bake until golden brown, about 8-10 minutes. Remove to wire rack.
Melt ¾ cup white chocolate chips with oil in microwaveable bowl for 1-2 minutes. Stir until smooth.
Take each cookie and dip into white chocolate, then place on wire rack. Immediately sprinkle red sugar over the white chocolate. Allow to cool on rack.