Step 1
Place a rack within the middle of the oven and preheat to 350°F. In a medium bowl, whisk collectively the flour, baking soda, and salt.
Step 2
In a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high velocity till pale and fluffy, 3–4 minutes. Flip the mixer to medium, add the Sichuan peppercorn oil, lemon zest and juice, vanilla, and egg, and beat simply till integrated. Flip the mixer to low, add the flour combination, and blend simply till mixed. Add the white chocolate and candied ginger and blend simply till evenly distributed.
Step 3
Kind the dough into eighteen 1½-inch (1¾-ounce) balls and place 2 inches aside on a parchment-lined baking sheet. Bake till the cookies are evenly golden and the perimeters are set, 14–quarter-hour. Enable the cookies to chill fully on the baking sheet.
