Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 3 minutes.
Add the egg, vanilla extract, and finely grated fresh ginger to the butter mixture. Beat until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Place the remaining 1/2 cup granulated sugar in a small bowl. Using a tablespoon, scoop dough and roll into 1-inch balls.
Roll each dough ball in the sugar until fully coated, then place on the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and lightly golden but the centers remain soft.
Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.