Dough chills for 4 hours or overnight. Do not preheat oven at start of prep.

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Triple-Ginger Rye Cookies

all-purpose flour (about 3 1/4 oz.)

dark rye flour (about 3 3/8 oz.)

crystallized ginger, finely chopped

baking powder

tsp.ground ginger

Pinch of kosher salt

granulated sugar

unsalted butter, melted and slightly cooled

large eggs

molasses

finely grated peeled

fresh ginger (from 1 [3-inch] piece)

vanilla extract

Turbinado sugar, for coating

Whisk together flours, crystallized ginger, baking powder. round ginger, and salt in a medium bowl until combined: set aside. Using a heavy-duty stand mixer fitted with the paddle attachment (or a large bowl and electric hand mixer). beat granulated sugar and butter at medium speed until fluffy, about 2 minutes. Beat in egg, one at a time, until incorporated; beat in molasses, fresh ginger, and vanilla. With mixer running on low speed, beat in flour mixture until smooth. Cover with plastic wrap. and refrigerate until well chilled and firm, at least 4 hours or up to overnight.

Preheat oven to 350°F. Shape dough into 1-inch balls, and coat with turbinado sugar. Arrange balls 3 inches apart on large parchment paper-lined baking sheets. Bake in batches in preheated oven until crisp around the edges and slightly soft in center. 13 to 15 minutes. Let cool completely on baking sheets, about 30 minutes. (If reusing baking sheets, make sure you let them cool completely before adding more cookie dough balls.)