Step 1

In a large bowl, stir together butter, brown sugar, maple syrup, vanilla, maple extract and egg until well mixed.

Step 2

In a separate bowl stir together the flour, baking powder, baking soda, salt and cinnamon until mixed and free of clumps.

Step 3

Add dry ingredients to wet ingredients and stir until combined. Refrigerate for at least a half hour.*

Step 4

Preheat your oven to 375°F.

Step 5

Scoop 3 Tablespoons of dough (I use a large cookie scoop for this) at a time onto non-stick cookie sheets (or regular cookie sheets lined with parchment paper). Alternatively, roll about 3 Tablespoons of dough into a ball about the size of a golf ball and place on cookie sheets. Gently flatten with the palm of your hand or the bottom of a glass. Leave room between the cookies for additional spreading.

Step 6

Bake for 12-14 minutes or until the edges start to turn golden and the centers are puffed up.

Step 7

Cool completely on cookie sheet before removing. Repeat with remaining dough.

Step 8

If you want to glaze them, just mix together the powdered sugar, vanilla and enough heavy cream to make a thick glaze. Drizzle or spread as desired.