Pre-heat the oven to 350 and line three baking sheets with silicone mats or parchment paper. In a bowl, whisk together the flour, baking powder, salt and ground ginger to aerate it. Then take out the stand mixer and combine the two sugars, butter, and fresh ginger in its bowl. Cream them together thoroughly with the paddle attachment. Add the eggs and let them get stirred in, followed by the vanilla. Then turn the speed to low and slowly add in the dry ingredients just until a lovely cookie dough forms.

Switch to a rubber spatula and gently fold in the white chocolate chips. That's it for the batter! In a small bowl, stir together the extra 2 tablespoons of sugar and the 2 teaspoons of cinnamon for the outer coating. Use a cookie scoop to scoop up uniform balls of dough and roll them in your clean hands to smooth them out. Then coat them all in the cinnamon sugar mixture before laying them out on the lined cookie sheets. I used a 1.5 inch scoop to yield an even 3 dozen snickerdoodles, with a dozen per sheet.

Bake the snickerdoodles for about 15 minutes until they are just golden around the edges and puffy. Take them out and let them cool on the sheets for 5 minutes before transferring them to racks to finish cooling. Then just serve immediately and enjoy!