Add baking powder, salt, ground cinnamon, vanilla extract and egg and beat until well mixed.
Beat in all purpose flour, little bit at a time.
Preheat oven to 350*.
Cover dough with plastic and chill very well.
Before removing the dough from the fridge, in a small bowl, mix together granulated sugar, ground cinnamon, ground ginger.
Working quickly, use a medium cookie scoop to form 2-teaspoon sized balls. Roll between your palms until uniform and then roll in the sugar mixture.
Place 2 inches apart on a greased or parchment or silpat lined baking sheet.
Once you have rolled all the cookies in the sugar once, start back at the beginning and roll them all a second time – this really increases the nice sugary crispiness on the baked cookies. Trust me here – it is worth doing.
Bake at 350 degrees for 12 to 14 minutes, until they are very well browned. Remove immediately to a wire rack and cool completely before storing in an airtight container.