Step 1

Place 1 large egg and 1 large egg yolk in a small bowl. Melt 1 stick unsalted butter in the microwave or on the stovetop. Let the eggs and butter sit until room temperature. Meanwhile, place 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon ground ginger in a medium bowl and whisk to combine. Finely grate the zest from 3 to 4 medium oranges until you have 2 tablespoons. Juice the oranges until you have 2 tablespoons.

Step 2

Place the butter, 1 cup granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon vanilla extract in a large bowl and whisk until combined. Add the egg and egg yolk and whisk until smooth. Add the orange zest and juice and whisk to combine.

Step 3

Add the flour mixture in 3 increments, stirring with a flexible spatula after each increment until the flour is just combined. Cover the bowl and refrigerate for at least 2 and up to 3 hours.

Step 4

Arrange 2 racks to divide the oven into thirds and heat the oven to 325ºF. Line 2 baking sheets with parchment paper. Sift 1/2 cup powdered sugar into a small bowl.

Step 5

Scoop out level tablespoons of the dough and roll between your hands until smooth. Place in the powdered sugar one at a time and roll until completely coated. Place on the baking sheets, spacing them at least 1 1/2-inches apart, 21 per baking sheet.

Step 6

Bake until the cookies are set and cracks form on top, 10 to 12 minutes. Let cool for about 5 minutes before serving warm, or let cool completely.