Chewy Sugar Cookies #1

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 large egg
• 2 cups all-purpose unbleached flour (I use King Arthur)
• 1/4 teaspoon sea salt
• 2 teaspoons baking powder
• zest of 1 lemon (optional)
• 1/2 cup finely chopped candied ginger (optional)
• 1 cup turbinado, or course colored sugar
• thin lemon glaze made with confectioner's sugar, lemon zest and lemon juice (otional)

1. Line several sheet pans with parchment paper.
2. Cream butter and sugar until fluffy. Add vanilla. Beat for one minute. Scrape down sides of bowl.
3. Add egg and beat for 1 minute. Scrape sides of bowl.
4. Add flour, salt and baking powder. Beat for 2 minutes, scraping sides of bowl after 1 minute.
5. Add lemon zest and ginger, if using, and stir to combine.
6. Chill dough for 1/2 hour in refrigerator.
7. Preheat oven to 350 degrees F. Place course sugar in a small shallow bowl. With a small ice cream/cookie scoop (mine is 1 1/2" in diameter), scoop balls and drop a few at a time into the course sugar. Roll in sugar. Place on parchment-lined pans about an inch apart.
8. Lay a sheet of parchment over the dough balls. Place a heavy sheet pan on top and press down slightly to flatten all the balls of dough to about 1/4" - 1/2" thick. Remove top pan and peel off top parchment. Sprinkle more sugar on top if desired.
9. Bake for 8 to 10 minutes, or until just lightly golden around edges of cookies.Cool pans on racks.
10. If you want to glaze the cookies, drizzle lemon glaze over top. Let the glaze firm up before storing in air-tight containers.

unsalted butter, sugar, vanilla, egg, allpurpose unbleached flour, salt, baking powder, candied ginger, turbinado, thin lemon glaze

Taken from food52.com/recipes/3880-chewy-sugar-cookies-1 (may not work)