Candied Gingersnap Cookies

Ingredients

• In a large bowl, whisk the flour, baking soda, salt, ginger, clove, cinnamon, and black pepper until evenly combined.
• Preheat the oven to 350°F. Scoop chilled dough into 1" balls. Roll in the cane sugar, and place on a parchment-lined and chilled baking sheet, roughly 2" apart.
• Bake for 10-12 minutes, or until the cookies are lightly browned and cracking on top. Remove the cookies from the oven and cool on wire racks. Enjoy while still delightfully warm!
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 teaspoon clove
• 1/4 teaspoon cinnamon
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup packed dark brown sugar
• 1/2 cup superfine sugar
• 3/4 cup unsalted butter, softened
• 1 teaspoon fresh ginger root, grated
• 1 teaspoon vanilla
• 1 large egg
• 1/3 cup molasses
• 1/2 cup chopped candied ginger
• Cane sugar for rolling cookies