In a large bowl sift together the flour, ginger, baking soda, cinnamon, and salt. Stir the ingredients to combine. Set aside.
In the bowl of a stand mixer, beat the butter until creamy. Gradually beat in the white sugar. Then beat in the egg and dark molasses. Add 1/3 of the flour mixture into the butter mixture, mix to combine. Add the reming flour mixture and mix until a soft dough forms. Refrigerate the dough for at least one hour.
Preheat oven to 350 degrees F.
Once the dough is chilled, roll the dough into 1-inch balls. Then, roll each ball in the cinnamon sugar and place 2 inches apart on an non-greased cookie sheet.
Bake until the tops are slightly rounded and cracked, about 10 minutes. Allow the cookies to cool on a wire rack.
In the meantime, prepare the cider glaze. In a bowl, whisk together the butter, confectioner's sugar, and apple cider. Add more confection's sugar if needed for a thicker glaze. Once the cookies have cooled, drizzle with the glaze. Allow the glaze to set before packing and storing in an air tight container.