1. Preheat the oven to 350 degrees F and prepare two baking sheets with parchment paper
2. In a medium bowl combine the flour, cinnamon and ginger; set aside 
3. In a mixing bowl with paddle attachment, combine the unsalted butter and light brown sugar; cream together until smooth 
4. Add the molasses and the vanilla extract to the butter mixture and mix until fully combined, scraping down the sides of the bowl in between 
5. Slowly add the dry ingredients to the butter mixture and mix to combine
6. Using a 1 tablespoon scoop, scoop the cookie dough into balls and place on the prepared baking sheet
7. Bake the cookies for 10-12 minutes or until the bottom of the cookies starts to turn a light golden color 
8. Remove the cookies from the oven and allow them to cool completely before dredging them in powdered sugar
9. Once the cookies are cooled, toss each cookie in powdered sugar and place on a serving platter or in a container
10. Cookies will last for one week in an airtight container

Makes 28-30 Cookies