Preheat oven to 350 degrees F. Line two baking sheets with a sheet or parchment and set aside.
To the medium bowl, add the all-purpose flour, ground ginger, cinnamon, baking soda and salt. Whisk together until combined.
To the bowl of a stand-up mixer with the paddle attachment (alternatively you could do this in a bowl with an electric mixer), add the sugar and oil. Beat until light and sort of fluffy, about 1 minute. Pour in the molasses and vanilla extract; then with the machine running on low, add one egg at a time. Mix until combined.
Add the flour mixture and mix just until no flour speckles appear and the dough is cohesive, about 30 seconds to a minute. Cover the cookie dough with a clean kitchen towel or plastic wrap and transfer to the fridge to chill for 1 hour.
Sift the powdered sugar into a bowl. This will smooth out any pesky lumps.
Using a medium cookie scoop, scoop out balls of dough, rolling them in between your palms until balls form. Roll them in the sifted powdered sugar. The powdered sugar should be on there pretty thick. I think it’s our instinct to brush off the excess powdered sugar but leave it on! Transfer the dough ball to the lined baking sheet. Repeat with the remaining dough, spacing the cookies about 4 inches a part. These spread a bit so give them some space. I baked about 6 cookies per sheet.
Transfer the first baking sheet to the oven to bake for about 10 to 12 minutes, until they appear crackily and puffed up. Remove from the oven and allow them to cool on the baking sheets for at least 5 minutes before transferring them to a cooling rack. You’ll notice that they’ll fall a bit as they cool—this is good!
Serve with milk or coffee.