Ginger Rosemary Shortbread Cookies

Make the Cookie Dough
2 Cream the softened butter, maple syrup and powdered sugar together in a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, about 2-3 minutes.
3 Sift the flour, salt and ground ginger into a separate bowl. Measure in the fresh rosemary. Whisk together.
21 Sprinkle the flour mixture into the wet ingredients. Mix until the batter just comes together.
4 Place a long piece of plastic wrap or wax paper on the countertop or a flat surface.
5 Dollop the batter into the center of the plastic wrap to form a log shape.
6 Seal by folding the plastic wrap over the cookie dough, then roll to create a rounded cookie log. It will be extremely soft, so you can roll it gently into the shape you'd like it to be.
8 Chill the cookie dough log in the refrigerator for at least two hours. (I left mine overnight, and that was ideal.)
Make the Cookies
11 Preheat the oven to 350°F. Line two baking sheets with parchment paper or a nonstick baking mat.
12 Combine the granulated sugar and the ginger in a small bowl. Mix together using a fork or a spoon.
13 Remove the cookie log from the refrigerator.
14 Sprinkle the ginger sugar onto a parchment-lined flat surface. (I did this on another sheet pan with parchment.) 
22 Roll the dough log over it until the outside is completely coated.
15 Use a pastry scraper to cut the dough into ½" thick round cookies.
16 Place the cookies on the prepared baking sheet, leaving 1" around each cookie. They will spread just slightly in the oven.
17 Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10-minute chill. This helps the cookies keep their shape better in the oven and can be skipped, though they will spread more if you skip this step.
18 Once chilled, transfer the baking sheet(s) to the preheated oven.
19 Bake 15-18 minutes, or until the tops are slightly golden.
20 Cool on a wire rack, then enjoy!