Preheat oven to 350 degrees and place parchment paper onto cookie sheets
Using a large bowl, whisk together the flour, ginger, baking soda, cinnamon and salt
Using a standing mixer, beat together the butter and sugar until creamy
Beat in the egg and molasses
Gradually mix in the flour until combined
Place into the fridge for an hour
Place the 1/3 C sugar and cinnamon into a small bowl
Using a small ice cream scooper, scoop out some dough and roll into a ball
Roll the dough into the sugar and place onto the cookie sheets
Place 2in apart on the cookie sheets and bake in the oven for 10 minutes
Using a small bowl, melt the butter and allow to cool for a few minutes
Mix in the powdered sugar, maple and cinnamon
Pour into a ziplock bag and cut the tip off
Drizzle onto the cookies and allow to dry for 30 minutes before enjoying.