Combine flour, baking powder, salt and ginger in a medium mixing bowl, whisk to eliminate any lumps, and set aside.
Add softened butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat on MED-HIGH speed for 3 minutes or more to cream the butter and sugar together. The butter should be fluffy and almost white in color.
Add eggs and vanilla bean paste (or extract) and beat on LOW for an additional 30 seconds. Scrape the sides of the bowl if necessary.
Add in the flour mixture in thirds, beating on LOW to just combine in between additions. Continue to scrape the sides of the bowl if necessary.
Cover bowl with plastic wrap and refrigerate for 1 hour, or up to 1 day.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Add extra granulated sugar to a small bowl. Use a small cookie scoop or spoon out dough and roll into 1 inch size balls. Drop balls, one at a time, into the sugar bowl and roll them around to coat the ball completely in sugar. Place balls on baking sheet, about 2 inches apart.
Using a small drinking glass, dip the bottom in the sugar bowl and then use the sugared bottom of the glass to flatten the balls to about 1/2 inch thick.
Bake for approximately 9-10 minutes, until the cookie edges are just barely golden.
Cool on cooling racks.