In a bowl combine flour, baking powder, cinnamon and ginger with a spoon.
In a mixing bowl, add the butter cut into cubes, granulated sugar, muscovado sugar and vanilla extract. Beat with an electric mixer until the mixture becomes light and fluffy, about 1 minute.
Add the egg and mix with a spatula until completely combined. Add the dry ingredients and mix until just incorporated. Divide the cookies into 20 balls.
In a small bowl mix 2 tablespoons sugar and 1 teaspoon cinnamon and dip each ball in it. Place the balls on a baking tray lined with baking parchment, leaving ample distance between them. Gently press down on them with your hands to flatten.
Bake until lightly browned, about 12 to 15 minutes. Let cool for 20 minutes before serving.
If the next day your cookies aren't crunchy any longer, you can bake them again for an extra 5 minutes.