Preheat your oven to 350 degrees Fahrenheit.
Mince your candied ginger and set aside.
In a bowl beat the powdered sugar and vanilla extract with the softened butter until creamy.
Beat in your egg into the wet ingredients.
In a separate bowl sift in your 2 cups of flour, salt and baking soda. Mix well.
Toss your morsels and minced candied ginger with the dry ingredients to avoid clumping and sticking.
1/2 cup at a time add in your dry ingredients to your wet ingredients. Mix well.
Once your dough is well mixed, portion them out and roll them into 1 inch balls.
In a bowl mix your white sugar and cinnamon together until homogeneous.
Add 2 to 4 balls at a time to the bowl and toss your dough ball in the cinnamon sugar.
Once coated place the dough balls onto a baking sheet coated with parchment paper.
Once all balls are coated and placed onto the baking sheet flatten the dough with a glass coated with the excess cinnamon sugar.
Sprinkle any excess cinnamon sugar onto of the flattened dough balls if desired.
Once the oven is heated place the cookies in the oven for 10 minutes or until light golden brown.
Once done baking place onto a cooling sheet until room temperature and ready to be enjoyed.
