Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone mats.

In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 cup of packed brown sugar together until light and fluffy.

Add in ½ cup of pure maple syrup, 1 large egg, and 1 teaspoon of vanilla extract, mixing until fully combined.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ¼ teaspoon of salt, and 1 teaspoon of ground cinnamon in a separate bowl.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

Roll the dough into 1½-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each.

Flatten each ball slightly with your palm and bake for 8-10 minutes until the edges are golden brown.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.

Prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of milk.

Once cooled, drizzle the maple glaze over each cookie and optionally sprinkle with ground cinnamon.

Allow the glaze to set before serving. Store in an airtight container for up to 5 days.