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 5cm. Wrap in plastic wrap and place in the fridge for at least 2 hours (or overnight).

2. Preheat the oven to 180°C (350°F). 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 (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 them cool down on the baking sheet for some time then transfer to a wire rack. Repeat the process with any remaining dough.