Mix flour, baking soda, salt, cinnamon, ginger, and pepper in a medium bowl. I mix the ingredients with a whisk.

Put the butter in a large bowl of an electric mixer and beat until fluffy. Add the sugar and beat until smooth, stopping to scrape down the sides.

In a small bowl hand beat the molasses, vanilla and the egg together. When combined add the egg mixture to the butter and sugar mixture until combined.

Add the dry ingredients to the wet ingredients a little at a time. Scrape down the bowl as you go.

When all ingredients are combined turn the gingersnap dough onto a lightly floured surface.

Divide the dough into two parts. Roll each part into a 2 inch diameter log and wrap in plastic wrap. Once the dough is in the plastic wrap you can roll it more evenly into a log.

Freeze until ready to use.

Preheat oven to 350 °. Slice the dough into 1/4 inch rounds. Put sanding sugar on a plate and press one side of the gingersnap into the sugar and place them non-sugared side down on a parchment lined baking sheet.

Bake for 12-14 minutes. Turning halfway in the oven. They will be soft in the oven but you want them to cool to a hard, crisp cookie.

Cool on a wire rack and store in an airtight container.