Preheat oven to 350°.
In a bowl, whisk butter, eggs and soy sauce in medium bowl until smooth.
In another bowl, combine flour, sugar, baking powder, cinnamon and ginger. Form a well in the center of the flour and add in the soy sauce mixture.
Mix both mixtures together until smooth and then add the oats. Refrigerate for 30 minutes.
Spoon a 1″ ball of batter in the palm of your hand and roll into a ball. Place on a cookie sheet. Continue to roll enough batter until you reach desired amount of cookies. Refrigerate the remaining batter for up to 1 week or freeze up to 6 months.
Roll each ball into a baton about 3″ in length and place on parchment lined sheet pan leaving 1/2″ space between.
Bake for 20 minutes. Remove, and when cooled, sift with powdered sugar.