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Break the dough into pieces and place it into a mixing bowl. Let it sit and soften slightly for easier mixing.
Add ginger and orange zest. Work them evenly into the dough without overhandling it.
Shape the dough into a smooth, even log measuring 7 inches long and 2 inches wide.
Wrap tightly in plastic wrap and chill until firm (about 3 hours).
Preheat oven to 350°F and line a baking sheet with parchment.
Unwrap and slice the log into ⅜-inch rounds.
Roll the edges of the slices in the sanding sugar and place them on the prepared baking sheet.
Bake at 350°F until the edges look set, and the centers are lightly golden, about 10-12 minutes.
Remove from the oven and let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack.
Serve on a platter or store in a cool, dry place.