Preheat the oven to 350 degrees F (180 degrees C) and line three baking sheets with silicone mats or parchment paper.
In a bowl, whisk together
All-Purpose Flour (2 3/4 cups)
Baking Powder (1/2 Tbsp)
Salt (1/2 tsp)
Ground Ginger (1/2 tsp)
. Set aside.
Using a stand mixer, combine
Unsalted Butter (1 cup)
Granulated Sugar (1 cup)
Dark Brown Sugar (1/2 cup)
Fresh Ginger (1 Tbsp)
in its bowl. Cream them together thoroughly with a paddle attachment.
to the butter mixture, then the
Vanilla Extract (1/4 tsp)
. 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 (1 cup)
. In a small bowl, stir together
Granulated Sugar (2 Tbsp)
Ground Cinnamon (1/2 Tbsp)
Use a cookie scoop to scoop up uniform balls of dough and roll them in your clean hands to smooth them out. Coat them all in cinnamon sugar mixture before laying them out on the lined cookie sheet.
Bake the snickerdoodles for about 15 minutes until they are just golden around the edges and puffy.
Once done, remove from the oven and let cool on the sheets for 5 minutes before transferring them to a cooling rack. Enjoy!