Gingersnaps with Crystallized Ginger

Add a little ginger on top of this classic recipe to make the crunchy cookies that everyone loves.
Preheat the oven to 375 ° F. Beat the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed. Reduce the heat to medium and add the eggs, molasses, vinegar and vanilla. Sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper. While using a mixer on low speed, slowly add the flour mixture to the butter mixture. Whisk until smooth. Add the crystallized ginger. Divide the dough into 3 equal parts (it will be sticky). Place each serving on a sheet of plastic wrap and shape into a 12-inch, 2-inch diameter log. Wrap and refrigerate for 1 hour. Cut each log into 1/2-inch thick circles. Roll in the remaining sugar. Place on a baking sheet lined with parchment or foil, 2 inches apart. Bake until the edges are crisp, about 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack.