In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon until well combined. Set aside.

In a large mixing bowl, beat ½ cup of softened unsalted butter and 1 cup of brown sugar using an electric mixer for about 3–4 minutes until light and fluffy.

Add ¾ cup of pure maple syrup, 1 large egg, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix on low speed until just incorporated.

Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a soft cookie dough forms.

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 3 days.

Preheat the oven to 350°F (175°C) while the dough chills. Line two baking sheets with parchment paper.

Once chilled, use a cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spaced about 2 inches apart.

Bake the cookies for 10–12 minutes, or until lightly golden at the edges but still soft in the center.

Remove the cookies from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

To create the icing, brown ½ cup of unsalted butter in a saucepan over medium heat until golden brown, then whisk in 2 cups of powdered sugar and ¼ cup of maple syrup.

Once the cookies are cool, dip the tops into the brown butter icing or drizzle it over the cookies. Optionally sprinkle with flaky sea salt or chopped toasted pecans.

Allow the icing to set for about 30 minutes at room temperature before serving.

Enjoy your cookies fresh, or store in an airtight container for up to one week.