In a bowl combine flour, baking powder, ground cinnamon and ground ginger with a spoon.
In a mixer's bowl, add the butter cut in to cubes, granulated sugar,brown sugar and vanilla extract. Beat for 1 minute with the paddle attachment until the mixture becomes light and fluffy.
Remove mixer's bowl from mixer's stand and add the egg.
Mix with a spatula until completely combined. Add the dry ingredients and mix until just incorporated. Divide the cookies in to 20 balls.
In a small bowl mix the 2 tablespoons of sugar and the 1 teaspoon of cinnamon in a bowl and dip each ball in it. Place them in a baking tray lined with parchment paper. Gently press down on them with your hands to flatten.
Bake for 12 to 15 minutes and let cook for 20 minutes before serving.
If your cookies aren't crunchy the next day you can bake them again for an extra 5 minutes! Happened with me once and they stayed crunchy after.