Chewy Maple Cinnamon Cookies

Directions

1. In a large bowl, combine the melted and cooled butter, packed brown sugar, maple syrup, vanilla extract, maple extract, and egg. Mix until everything is well incorporated.
2. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until there are no lumps.
3. Pour the dry mixture into the wet mixture and stir until just combined. Cover the bowl and place it in the refrigerator for at least 30 minutes.
4. Heat your oven to 375°F.
5. Use a large cookie scoop or measure out 3 tablespoons of dough per cookie. Place them on ungreased non-stick baking sheets or sheets lined with parchment. If you prefer, roll each portion into a golf-ball-sized ball and then flatten gently with your palm or a glass bottom. Ensure there is enough space between each for spreading.
6. Bake for 12 to 14 minutes, until the edges are lightly golden and the centers look puffed.
7. Allow the cookies to cool completely on the baking sheet before transferring them. Continue with the remaining dough.
8. For the glaze, whisk together the powdered sugar, vanilla extract, and 2 to 3 tablespoons of heavy cream until you get a thick consistency. Drizzle or spread over the cooled cookies as you like.