**Instructions**
1. **Prepare the Cookie Dough:** In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
2. In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
3. Beat in the pure maple syrup, egg, and vanilla extract until well combined, scraping down the sides of the bowl as needed.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
6. **Bake the Cookies:** Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft.
9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. **Make the Maple Glaze Icing:** While the cookies are cooling, in a medium bowl, whisk together the powdered sugar, pure maple syrup, milk, and vanilla extract until smooth and free of lumps. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
11. **Glaze the Cookies:** Once the cookies are completely cool, dip the tops of each cookie into the maple glaze, or drizzle the glaze over the cookies using a spoon.
12. Let the glazed cookies set on the wire rack for about 15-20 minutes, allowing the glaze to firm up slightly.
**Short Tips**
* **Don’t overbake!** These cookies are meant to be soft and chewy.
* **Use pure maple syrup** for the best flavor; imitation syrup won’t give you the same delicious result.
* **Chilling the dough is crucial** for preventing the cookies from spreading too much during baking.
* **For an extra touch of sweetness and crunch**, sprinkle a tiny pinch of flaky sea salt on top of the glaze before it sets.
* Cookies can be stored in an airtight container at room temperature for up to 3-4 days.
