Whisk together flour, salt, ginger and baking soda; set aside
In the large bowl of an electric mixer, beat butter, sugar and minced ginger on medium-high speed until light and well mixed; scrape sides of bowl
Add eggs and vanilla, mix well; scrape sides of bowl
Add flour mixture and mix on low speed just until combined (do not overmix)
Chill dough for 2 – 24 hours
Pre-heat oven to 325 degrees
Use a medium cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each) about 2 inches apart from one another
Bake 13-14 minutes or until cookies are set on top and very lightly brown around the edges
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/ginger-and-lemon-ice-cream-sandwiches/