In a medium bowl, combine flour, baking powder and salt, and stir to combine. Set aside.
In the bowl of a stand mixer, cream butter and brown sugar together until light and fluffy, approximately 3 minutes.
Add diced ginger and beat for another 2 minutes.
Add egg, vanilla and orange extracts and mix well. Then add flour mixture and beat on medium-low speed just until the dough comes together.
Divide the dough in half and form each half into flat disks, each about 1-inch thick.
Wrap tightly in plastic wrap and refrigerator for at least one hour or up to 3 days.
When ready to bake the cookies, preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
On a lightly floured surface, roll out the dough to a ¼ inch thickness. Using a cookie cutter, cut dough out into 2-inch circles (you can gather the scraps and re-roll out to make more cookie rounds). Place the rounds approximately ½ inch apart on the lined cookie sheets, then refrigerate for 10 minutes before baking.
After the rounds (on the cookie sheet) have chilled for 10 minutes, bake for 12 to 14 minutes. (If baking more than one cookie sheet at time, rotate the sheets halfway through the baking time.) Remove from the oven when done and slide the parchment paper with the cookies still on it to a wire rack to cool completely.
Repeat with remaining cookie dough.
Once cookies have cooled completely, remove them from the parchment paper and place them onto a wire rack in preparation for the drizzle