In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and the butter until light and fluffy. Add in the egg and continue mixing until everything is well combined.

In a medium-sized bowl, combine the flour, salt, ginger powder, and baking soda and mix to combine. Add the flour mixture to the creamed mixture, a little at a time, with the mixer running on low. Continue mixing until everything is combined into a smooth dough ball.

With a small cookie scoop, scoop out the dough, roll it into little dough balls, and place them on a parchment-lined baking pan. Using the handle of a wooden spoon or your thumb, create a small indent in the top of each cookie dough ball, then fill it with about 1/2 teaspoon of marmalade.

Refrigerate the cookies for 30 minutes to prevent spreading or bake immediately. Bake the cookies at 350° for 12 minutes, turning the cookie-sheet halfway through the baking time.

Allow the cookie to cool completely on wire racks, then prepare the ginger glaze topping and drizzle over the cookies in a zig-zag pattern. Allow the icing glaze to set before serving or storing in an airtight container.