For the Hibiscus Sugar
- 1 ounce (about 1 scant cup) dried unsweetened hibiscus flowers
- 3/ 4 cup granulated sugar
For the Cookies
- 2 sticks unsalted butter, melted
- 1 tablespoon vanilla extract
- 2 teaspoons ground ginger
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 3 cups all-purpose flour
- 3/ 4 teaspoon Morada Salt or kosher salt, plus more for sprinkling
- 1/ 2 teaspoons baking soda
- 1/ 2 teaspoon baking powder
- Pink or red food coloring, optional
Make the Hibiscus Sugar
Grind hibiscus flowers in a food processor, high-speed blender, or spice grinder into a powder. Add half the powder into a small bowl with granulated sugar and stir to combine. Reserve remaining hibiscus powder and set aside.
Make the Cookie Dough
Stir vanilla extract and ground ginger into melted butter and set aside to cool. Add granulated sugar and eggs and stir until no streaks of egg remain.
Whisk flour, salt, baking soda, baking powder in a medium bowl.
Add dry ingredients to butter mixture and stir until no patches of flour remain. Transfer half the dough to separate bowl (you can reuse the bowl from the dry ingredients!) and stir in remaining hibiscus powder and food coloring to one bowl. Cover and refrigerate both bowls for one hour.
Scoop one teaspoon (a regular teaspoon, not a measuring spoon!) of each dough and roll together to form a ball. Repeat with remaining dough.
Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
Meanwhile, roll dough in hibiscus sugar and arrange about half of them 2” apart on prepared baking sheet. Return remaining dough to refrigerator until ready to bake.
Bake for 8 minutes, then carefully sprinkle with Morada Salt or kosher salt, rotate pan, and return to oven for another 5-7 minutes. Transfer cookies to a wire rack and let cool. Bake remaining dough balls.
Store cookies in an airtight container at room temperature for up to one week.