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In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, tumeric, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Beat on medium speed, scraping the sides halfway through, until smooth and fluffy, about 2-3 minutes.
Turn the mixer off and add the egg and maple syrup. Mix on medium speed until fluffy and lightened in color, 2-3 minutes.
Turn the mixer to low speed and gradually add in the dry ingredients, beating just until combined and a soft dough forms, 1-2 minutes.
Wrap the bowl in plastic wrap and refrigerate for at least 2 hours and up to overnight.
Set two oven racks at the upper-middle and lower-middle positions and preheat to 350° F. Line three baking sheets with parchment paper or silicone mats. Place the turbinado sugar in a medium mixing bowl.
Portion out the dough and roll into balls. Roll the balls in the turbinado sugar and place at least 3 inches apart on the prepared sheets.
Bake two pans at the same time, swapping the top and bottom sheets halfway through baking, until the tops crack and the cookies are lightly browned around the edges, 13-14 minutes. Bake the remaining tray on either rack.
(If reusing one of the baking sheets, allow to cool for at least 15 minutes before reusing)