1. Add butter and sugar to a large bowl and mix until light and fluffy. Add flour, ground ginger, caraway seeds, and salt, and work it into the butter mixture until you get a smooth dough. Shape the dough into a log with a diameter of about 2 inches (5cm). Wrap in plastic wrap and place in the fridge for at least 2 hours (or overnight).

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Remove the dough from the fridge. Add some coarse sugar on a plate and roll the dough log in it to cover it completely. Cut the log into thin slices (0.3 inches/7mm). Place them with some space in between on the baking sheet.

3. Bake the cookies for about 16-18 minutes until only slightly browned. Take the cookies out of the oven and let cool down on the baking sheet for some time then transfer to a wire rack. Repeat the process with any remaining dough.