Melt the butter over medium heat until it starts to boil. Continue to cook until is foams, then the foam will settle and brown flecks will appear. Stir in the brown bits on the bottom of the pan. Cook for 2-3 minutes then emove from the heat. Let the butter cool slightly.

In a bowl whisk together the flour, baking powder, ginger and salt.

In the bowl of a stand mixer, with the paddle attachment mix together the sugars and brown butter until well combined on medium speed. Add in the eggs and vanilla extract. Beat until just smooth. Turn the mixer to low and add in the flour mixture until just incorporated.

Place the cookie dough on a lightly floured work surface. Knead in a ball, then flatten into a disk, wrap with plastic wrap. Refrigerate for at least 1 hour to overnight.

Pre heat the oven to 350 degrees Fahrenheit. Prepare two baking sheets with parchment paper or silicone liners. Remove the cookie dough from the fridge. Place the decorating sugar in a bowl. Divide the dough into one inch balls. Roll the balls in the decorating sugar, gently pressing the coarse sugar into the sides so the cookies are well coated.

Place the cookies 1-2 inches apart on the baking sheets. Bake for 10-12 minutes or until firm. Let cool on the racks for 5 minutes then transfer to racks to cool completely.